Southwest Sheet Pan Chicken & Veggies
Main Dish, Mexican and Southwestern, Gluten Conscious
Colorful veggies, tender chicken breasts and a bit of heat from Southwest seasoning, finished with the creamy coolness of our Buttermilk Ranch Dressing + Dip. And only one dish to clean after dinner.
- Preheat oven to 425°F. Place sweet potatoes on a large sheet pan and toss with 1 tbsp. oil and salt. Roast for 10 minutes.
- Remove pan from oven and push sweet potatoes to one third of the sheet pan. Sprinkle beans on top of sweet potatoes. In the middle one-third of the sheet pan, add bell peppers and onions and toss with remaining 1 tbsp. olive oil. On the last third of the sheet pan, arrange the chicken breasts and sprinkle with the Southwest seasoning. Place back in oven for 25-30 minutes or until the vegetables are golden brown around the edges and the chicken is cooked through.
- Divide the sweet potato and bean mixture, bell peppers and onions among the plates. Slice chicken breasts and add to plates. Drizzle with Ranch Dressing and garnish with cilantro.
Or, Try This
- To make your own Southwest Seasoning Blend, combine the following (makes 1 tbsp.):
½ tsp. cumin, ½ tsp. chili powder, ½ tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. oregano, ¼ tsp. smoked paprika, ¼ tsp. coriander, ¼ tsp. black pepper.