Street Corn Chicken and Sweet Potato Bowls

About This Recipe

Sheet pan Mexican chicken thighs + roasted sweet potato rounds + light street corn salad (esquites). 30g protein, 7g fiber per serving.

Ingredients

• 1.5 lb Chicken thighs, boneless skinless
• 1 tbsp Olive oil
• 2 tsp Ground chipotle chili powder (or smoked paprika)
• 1 tsp Kosher salt
• 1 tsp Garlic powder
• 1/2 tsp Ground cumin
• 1/2 tsp Oregano
• 2 lb Sweet potatoes, cut into 1/2" rounds
• 1.5 tbsp (24g) Olive oil (for sweet potatoes)
• 1-2 pinches Kosher salt (for after roasting)
• 2 cups (280g) Frozen fire roasted corn (or drained canned)
• 2 small Jalapeño peppers, seeded and diced
• 2 handfuls Cilantro, chopped
• 3-4 Green onions, thinly sliced
• 2 limes Lime juice
• 1/2 cup (113g) Nonfat Greek yogurt
• 1/2 cup (60g) Crumbled cotija cheese
• 1 tsp Trader Joe's Everything but the Elote Seasoning
• Honey, lime wedges, cilantro, cotija (for serving)

Instructions

1. Preheat oven to 450°F. Position one rack middle, one bottom. Line 2 half sheet pans with parchment.
2. Toss chicken thighs with 1 tbsp olive oil + spices. Cover, refrigerate while prepping.
3. Add sweet potato rounds to one sheet pan with 1.5 tbsp olive oil. Toss to coat, spread in even layer. Bake on bottom rack 20 min.
4. Make corn salad: microwave frozen corn 2 min to thaw. Add remaining street corn ingredients, mix. Cover, refrigerate.
5. After 20 min, add chicken thighs to other sheet pan. Bake middle rack 15-20 min until potatoes caramelized and chicken 165°F+ (thighs best at 175-180°F).
6. Salt roasted potatoes. Rest chicken, slice.
7. Serve with corn salad, extra cotija, cilantro, lime, honey drizzle.