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Cumin & Coriander Chicken with Baked Sweet Potato Halves
and guacamole

Active: 35 min Total: 1 hr 5 min
The Latin spices in this chicken marinade turn plain chicken into something festive for dinner. Enjoy with a softly baked sweet potato and some smooth guac for lots of dynamic flavors!
Smarts: The smaller you chop your chicken, the more surface area you expose for marinade-absorption. Yum!


Cumin & Coriander Chicken with Baked Sweet Potato Halves:
  • Bragg's / Coconut aminos - 1 Tbsp
  • Hot sauce (opt) - 1 to 2 tsp
  • Ground cumin - 1/2 tsp
  • Ground coriander - 1/4 tsp
  • Cooking oil - 2 Tbsp
  • Skinless, boneless chicken breasts - 2 , chopped into bite-sized pieces
  • Red-skinned sweet potatoes - 2 , halved lengthwise
  • Garlic - 2 cloves , minced or crushed
  • Shallots - 1 bulb , diced
  • Cilantro - 1/4 bunch , chopped
  • Avocados - 2
  • Limes - 1 , juice of
  • Hot sauce - to taste


  1. Make marinade - Whisk together aminos, hot sauce, cumin, coriander, and cooking oil. (Can be done up to 5 days ahead)
  2. Chicken breasts - Chop into bite-sized pieces. Toss with marinade and tenderize with a fork. Cover and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. For guacamole | Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  4. Sweet potatoes - Slice in half lengthwise. Place sweet potatoes skin-side down into a baking pan, fill with 0.5” (1.25 cm) of water and cover tightly with foil.

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  1. Heat oven to 450F (232 C) degrees. Bake sweet potatoes for 30 to 40 minutes until inside is softened.
  2. Heat a skillet over medium-high heat. Add chicken with marinade to heated pan. Saute until chicken is cooked through, 6 to 8 minutes. Remove from heat.
  3. Make guacamole by mashing together garlic, shallots, cilantro, avocado, and lime juice. Season to taste with salt and hot sauce.
  4. Spoon chicken over baked sweet potato halves and enjoy with guacamole.



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