Cumin & Coriander Chicken with Baked Sweet Potato Halves
and guacamole
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!
Smarts: The smaller you chop your chicken, the more surface area you expose for marinade-absorption. Yum!
Tags
Proteins
Cuisines
Ingredients
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
Guacamole:
- 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
Prep
- Make marinade - Whisk together aminos, hot sauce, cumin, coriander, and cooking oil. (Can be done up to 5 days ahead)
- 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)
- For guacamole | Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
- 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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Make
- Heat oven to 450F (232 C) degrees. Bake sweet potatoes for 30 to 40 minutes until inside is softened.
- 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.
- Make guacamole by mashing together garlic, shallots, cilantro, avocado, and lime juice. Season to taste with salt and hot sauce.
- Spoon chicken over baked sweet potato halves and enjoy with guacamole.
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