Chipotle Chicken and Sweet Potato Sheet Pan

Ingredients

• 1 1/2 lbs Boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 2 Large sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 Red bell pepper, stemmed, seeded, and sliced into strips
• 3 tbsp, divided Olive oil
• 1 1/4 tsp, divided Kosher salt
• 1/2 tsp Black pepper
• 2 tsp Light brown sugar
• 1 1/2 tsp Chipotle chili powder
• 1 1/2 tsp Smoked paprika
• 3/4 tsp Ground cumin
• 3/4 tsp Garlic powder
• 2 tbsp Dijon mustard
• 2 tbsp Honey
• 1 tbsp Apple cider vinegar
• 1/2 cup Crumbled feta cheese, for serving
• 1/4 cup Fresh cilantro or parsley, chopped, for serving

Steps

1. 1

   Adjust an oven rack to the middle position and preheat to 425°F.

2. 2

   On a large, rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the black pepper. Spread them into an even layer.

3. 3

   Roast the sweet potatoes for 15 minutes, until they begin to soften.

4. 4

   While the potatoes roast, combine the brown sugar, chipotle powder, paprika, cumin, and garlic powder in a small bowl. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, the prepared spice mixture, and 3/4 teaspoon of salt until evenly coated.

5. 5

   In a separate small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar for the vinaigrette.

6. 6

   Remove the baking sheet from the oven. Push the sweet potatoes to one side and add the seasoned chicken and the sliced bell pepper to the empty side of the pan. Drizzle the bell pepper with the remaining 1 tablespoon of olive oil.

7. 7

   Return the pan to the oven and roast for an additional 15-18 minutes, or until the sweet potatoes are tender, the peppers are softened, and the chicken is cooked through to an internal temperature of 165°F.

8. 8

   Remove the pan from the oven. Drizzle the honey mustard vinaigrette over the chicken and vegetables. Sprinkle with feta cheese and fresh cilantro to serve.