Southwest Spiced Chicken with Roasted Sweet Potato, Black Beans and Jalapeño Chimichurri

There’s something magical about chimichurri. This vibrant sauce, made with cilantro, lime and jalapeño, brings a bright, tangy kick to everything it touches. In this recipe, we pair it with Southwest-spiced chicken, roasted sweet potatoes and black beans for a hearty, flavorful dinner that comes together in no time.

The combination of smoky chili powder, sweet roasted veggies and creamy black beans is perfectly balanced by the fresh, herby chimichurri. A tangy pickled red onion adds the finishing touch. Once you take a bite, you won’t want to put your fork down.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Peel and dice sweet potato into ½-inch cubes. Halve, peel and thinly slice red onion. Trim and finely chop jalapeño (remove seeds for less heat). Pick cilantro leaves from stems; finely chop stems and leaves separately. Zest and juice lime.
3. In a small bowl, combine chopped jalapeño, cilantro stems, half the lime juice, 1 tsp oil and a pinch of salt to make chimichurri. Set aside.
4. In a separate bowl, toss sweet potato cubes with 1 tsp oil, chili powder, salt and pepper. Spread on one side of baking sheet. Roast for 10 minutes.
5. Meanwhile, pat chicken cutlets dry. Season with Southwest spice blend, salt and pepper. Heat 1 tsp oil in a skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Remove and rest.
6. Drain and rinse black beans. After sweet potatoes have roasted 10 minutes, push them to one side, add black beans to the other side and drizzle with 1 tsp oil. Roast another 10 minutes until sweet potatoes are tender.
7. While vegetables roast, make pickled onion: in a small bowl, combine sliced red onion, remaining lime juice, sugar and a pinch of salt. Toss and let sit.
8. To serve, divide roasted sweet potatoes and black beans among plates. Slice chicken and place on top. Drizzle with chimichurri and top with pickled onion and cilantro leaves.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with shrimp, firm tofu or flank steak. Adjust cooking time accordingly.

How do I store leftovers?

Store chicken, vegetables and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Can I make the chimichurri ahead of time?

Absolutely. The chimichurri can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving.