Mexican Roasted Chicken with Potatoes and Peppers

About This Recipe

Baby gold potatoes, bell pepper, and jalapeños with diced chicken tossed in a Mexican inspired seasoning blend.

Ingredients

• 2 tsp Chipotle Chili Powder
• 2 tsp Garlic Powder
• 2 tsp Ground Coriander
• 2 tsp Kosher Salt
• 2 tsp Dried Oregano
• 1/2 tsp Ground Cinnamon
• 1 1/2 lb Baby Potatoes
• 2-3 Bell Peppers
• 2-3 Jalapeño Peppers
• 2 Tbsp 32g Olive Oil
• 1/2 the Seasoning Blend
• 1 1/2 lb Boneless Skinless Chicken Breast (diced)
• 1 Tbsp 16g Olive Oil
• 1/2 the Seasoning Blend

Instructions

1. Preheat an oven to 400ºF and mix the seasoning blend in a bowl. Set aside.
2. Cut the potatoes and peppers and place in a large bowl. If your baby potatoes are on the larger side, quarter instead of half. Toss with 2 Tbsp of olive oil before coating in 1/2 the seasoning blend. Bake the veggies on a large baking sheet for 10 minutes while you prep the chicken.
3. Toss the diced chicken breast in oil before coating in 1/2 the seasoning blend.
4. Once prepped, push the veggies to the sides of the baking sheet, creating space for the chicken in the center. You can also use a separate baking sheet.
5. Bake for 16-20 minutes until the chicken reaches an internal temp of 165oF. Serve with fresh cilantro and lime wedges.