Cilantro-Lime Chicken with Charred Sweet Potato Wedges
Ingredients
- 4chicken breasts (boneless, skinless)
- 2 mediumsweet potato
- 2lime
- ½ cup packedcilantro
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Juice 2 limes.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/2 cup packed cilantro.
- 04
Cut 2 medium sweet potatoes into wedges (no need to peel).
Method
- 01
Pat chicken breasts dry. In a small bowl, whisk together lime juice, 2 tablespoons olive oil, cilantro, minced garlic, cumin, smoked paprika, salt, pepper, and red pepper flakes until combined.
- 02
Toss chicken breasts with half the cilantro-lime mixture and set aside while you start the sweet potatoes.
- 03
Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a rimmed baking sheet and roast at 425°F for 15 minutes until they begin to soften and brown at the edges.
- 04
Heat a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F at the thickest part.
- 05
Transfer chicken to a plate and spoon the remaining cilantro-lime mixture over it. Serve alongside the roasted sweet potato wedges.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For more brightness, add an extra lime or fresh cilantro as a garnish at the end.
Make ahead: you can prep all ingredients earlier in the day and store in separate containers. The chicken and sweet potatoes cook simultaneously, so dinner is ready in about 30 minutes start to finish.