Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon chili powder
  • 4 cloves garlic, minced
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 2 teaspoons cumin
  • Juice of 2 limes, plus lime wheels for roasting
  • 1 teaspoon kosher salt
  • 2 pounds boneless, skinless chicken thighs
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 red onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • Fresh cilantro, chopped, to top
  • Fresh radish, sliced, to top
  • Dreamy, Creamy Avocado Cilantro Sauce, to serve (optional)

Instruction

  • In a large bowl, whisk together the chili powder, garlic, canola oil, honey, cumin, and lime juice.
  • Add the chicken, sweet potatoes, onions, and red bell pepper to the bowl. Toss to coat in the marinade and cover. Refrigerate to marinate at least 2 hours or overnight.
  • Preheat the oven to 425°F. Place the chicken and vegetables on a rimmed baking sheet and top with lime wheels. Discard excess marinade.
  • Roast until the chicken is cooked through and the potatoes are tender, about 30 minutes.
  • Top with cilantro and sliced radish. Serve warm with Dreamy, Creamy Avocado Cilantro Sauce.