Ingredients
1/4
cup vegetable oil
1/2
teaspoon ground cumin
1/4
teaspoon ground coriander
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
small narrow sweet potatoes, quartered lengthwise (about 3/4 lb)
1
medium red bell pepper, cut in thin strips
1
can (19 oz) Progresso™ chick peas, drained, rinsed
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
package (20 oz) boneless skinless chicken thighs
Sliced green onions and chopped fresh cilantro leaves, if desired
Preparation
Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
Top with green onions and cilantro.
