Mexican Spiced Chicken with Avocado Crema, Black Beans and Sweet Potato

This oven-baked chicken dinner is the ultimate weeknight win: minimal prep, bold flavors and everything cooks on two trays for easy cleanup. Seasoned with a Mexican spice blend, the chicken bakes right on top of savory black beans, while sweet potato cubes roast alongside until tender and caramelized.

Once baked, the sweet potatoes are tossed with the beans and topped with melted Monterey Jack cheese. Serve slices of juicy chicken over the cheesy bean-and-potato jumble, then finish with a dollop of lime-kissed avocado crema. It’s a satisfying, high-fiber meal that’s as delicious as it is simple.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) with racks in the top and middle positions. Wash and dry the produce. Dice the sweet potato into ¼-inch pieces. Drain and rinse the black beans. Quarter the lime. Set aside half of the Mexican spice blend in a small bowl for the chicken.
2. In one oven-ready tray, toss the diced sweet potato with a drizzle of oil, half of the remaining Mexican spice blend, salt and pepper. Roast on the top rack until tender, 18-22 minutes. (For 4 servings, divide the sweet potato between two trays, each with a drizzle of oil and bake side by side on the top rack.)
3. While the sweet potato bakes, in another oven-ready tray, combine the black beans, the remaining Mexican spice blend, a drizzle of oil, salt and pepper. Pat the chicken cutlets dry with paper towels. Drizzle with oil and season all over with the reserved Mexican spice blend, salt and pepper. Arrange the chicken over the beans. Roast on the top rack until the chicken is browned and cooked through, 15-20 minutes. (For 4 servings, divide the chicken between two trays and roast on the middle rack.)
4. While the chicken and beans roast, in a small bowl, mix the sour cream, guacamole, juice from half the lime, salt and pepper to make the avocado crema.
5. Once the chicken is done, transfer it to a cutting board to rest. Add the roasted sweet potato to the tray with the beans and toss to combine. Sprinkle the Monterey Jack cheese evenly over the sweet potato and black bean mixture. Return the tray to the top rack and bake until the cheese melts, 1-2 minutes.
6. Slice the chicken crosswise. Divide the sweet potato and black bean jumble among plates. Top with the sliced chicken and a dollop of avocado crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to adjust the cooking time. Pound chicken breasts to an even thickness and bake until the internal temperature reaches 165°F.

What can I substitute for guacamole?

You can mash half an avocado with a squeeze of lime juice and a pinch of salt as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.