Mexican-Spiced Chicken with Sweet Potato and Black Bean Jumble and Avocado Crema

This vibrant, one-pan meal brings together tender Mexican-spiced chicken, caramelized sweet potatoes and seasoned black beans, all topped with melted Monterey Jack cheese and a cool avocado crema. The combination of textures and flavors-from the smoky spice blend to the creamy, tangy crema-makes this dish a weeknight winner.

Thanks to oven-ready trays, prep is minimal: just dice a sweet potato, season everything and let the oven do the work. In about 35 minutes, you’ll have a colorful, satisfying dinner that’s high in protein and fiber.

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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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ¼-inch pieces. Drain and rinse black beans. Quarter lime. Reserve half the Mexican Spice Blend in a small bowl (you’ll use this on the chicken later).
2. In one oven-ready tray, toss sweet potato with a drizzle of oil, half the remaining Mexican Spice Blend (you’ll use the rest in the next step), salt and pepper. Bake on top rack (be sure your oven has preheated!) until sweet potato is tender, 18-22 minutes. (For 4 servings, divide ingredients between two trays, using a drizzle of oil in each tray; bake side by side on top rack.)
3. Meanwhile, in remaining oven-ready tray, combine beans, remaining Mexican Spice Blend, a drizzle of oil, salt and pepper. (For 4 servings, divide ingredients between two remaining trays, using a drizzle of oil in each tray.) Pat chicken dry with paper towels. Drizzle with oil and season all over with reserved Mexican Spice Blend, salt and pepper. Arrange chicken over beans. Roast on top rack until chicken is browned and cooked through, 15-20 minutes. (For 4, divide chicken between two trays; roast side by side on middle rack.)
4. Meanwhile, in a small bowl, combine sour cream, guacamole, a squeeze of lime juice, salt and pepper.
5. Once chicken and beans are done, transfer chicken to a cutting board to rest. Transfer sweet potato to tray with beans; toss to combine. Evenly sprinkle sweet potato and black bean jumble with Monterey Jack. (For 4 servings, divide everything between two trays with beans.) Return jumble to top rack and bake until cheese melts, 1-2 minutes more.
6. Slice chicken crosswise. Divide sweet potato and black bean jumble between plates. Arrange chicken over jumble. Top chicken with a dollop of avocado crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular baking sheets instead of oven-ready trays?

Yes, you can use rimmed baking sheets lined with foil or parchment paper. Just adjust cooking times slightly if needed.

What can I substitute for the Mexican Spice Blend?

You can make your own blend with chili powder, cumin, paprika, garlic powder and a pinch of cayenne.

Can I make this dish ahead of time?

The components can be prepped ahead, but it’s best to bake just before serving for optimal texture. The avocado crema can be made a day in advance and refrigerated.