Ingredients
1/4
cup olive oil
1
tablespoon finely chopped peeled gingerroot
1
tablespoon jerk seasoning (dry)
1
teaspoon soy sauce
3/4
teaspoon salt
4
boneless skinless chicken breasts (1 3/4 lb)
3
medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
1/4
cup chopped fresh cilantro
1
lime, cut into wedges
Preparation
Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.
