Description
Flavorful chicken and potatoes roast together for a vibrant, healthy meal. Perfect for a quick weeknight dinner or easy lunch prep.
Ingredients
Units
Scale
- 1 lbs (454 g) boneless (skinless chicken breasts)
- 2 lbs (907 g) fingerling potatoes or small new potatoes (halved)
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 cloves garlic (minced)
- 2 canned chipotle peppers in adobo sauce (finely minced)
- 1 tbsp adobo sauce
- 1 tbsp lime zest
- 1 tbsp fresh chopped cilantro
- 1 tsp kosher salt
Instructions
- Preheat oven to 400°F (204°C).
- In a large bowl, whisk together olive oil, garlic, chipotle peppers, adobo sauce, lime zest, lime juice, cilantro, and kosher salt.
- In the bowl, toss potatoes until evenly coated. Using a slotted spoon, transfer potatoes to a 9×13-inch glass baking dish, reserving the remaining mixture.
- Add chicken to the bowl. Turn multiple times to coat the chicken. Place the chicken in the center of the baking dish and arrange the potatoes around it.
- Bake in the preheated oven for 30-45 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through and no longer pink.
Notes
- For extra smoky flavor, broil the chicken and potatoes for the last 2-3 minutes of cooking.
- Substitute sweet potatoes for fingerling potatoes for added sweetness and a different texture.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100