Street Corn Chicken Bowls

About This Recipe

Sheet pan roasted sweet potato rounds and Mexican seasoned chicken are topped with a light and bright street corn salad.

Ingredients

• 1 ½ pounds Chicken Thighs (boneless skinless)
• 1 Tablespoon (16g) Olive Oil
• 2 teaspoons Ground Chipotle Chili Powder (or smoked paprika for milder version)
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Oregano
• 2 pounds Sweet Potatoes (cut into ½" rounds (preferably long and skinny potatoes))
• 1 ½ Tablespoons (24g) Olive Oil
• 1-2 pinches Kosher Salt (for seasoning after roasting)
• 2 cups (280g) Frozen Fire Roasted Corn (or drained canned corn)
• 2 small Jalapeño Peppers (seeded and diced)
• 2 handfuls Cilantro (chopped)
• 3-4 Green Onions (thinly sliced )
• 2 Limes (juiced)
• ½ cup (113g) Nonfat Greek Yogurt
• ½ cup (60g) Crumbled Cotija Cheese
• 1 teaspoon Trader Joe's Everything but the Elote Seasoning (or chili lime, Tajin, etc. )
• Honey, Lime Wedges, Fresh Cilantro, Cotija

Instructions

1. Preheat your oven to 450ºF. Position one rack in the middle and one rack on the bottom of the oven. Line two half sheet pans with parchment paper.
2. Toss the chicken thighs with the tablespoon of olive oil and spices. Cover and refrigerate while preparing the sweet potatoes and corn salad.
3. Add the sliced sweet potatoes to one sheet pan and drizzle the 2 tablespoons of olive oil over the top. Toss the potatoes together until evenly coated in the oil then spread in an even layer on the pan. Bake on the bottom rack for 20 minutes.
4. Next, add the frozen corn to a large bowl and microwave for 2 minutes to gently thaw. Add the remaining street corn ingredients to the bowl and mix everything together. Cover and refrigerate until ready to serve.
5. After the sweet potatoes have been in the oven for 20 minutes, add the chicken thighs to the other sheet pan. Bake on the middle rack for 15-20 minutes until the potatoes are nicely caramelized on the bottoms and the chicken reaches an internal temperature of at least 165ºF. (I prefer chicken thighs at 175ºF to 180ºF.)
6. Sprinkle salt over the roasted sweet potatoes. Let the chicken rest for a few minutes before slicing and serving with the roasted potatoes and corn salad. Serve with extra crumbled cotija, fresh cilantro, lime wedges, and a drizzle of honey.