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Mexican Roasted Chicken with Potatoes and Peppers

Baby gold potatoes, bell pepper, and jalapeños with diced chicken tossed in a Mexican inspired seasoning blend.
4.52 from 31 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 280kcal
Author: Mason Woodruff

Ingredients

For the Seasoning Blend

  • 2 tsp Chipotle Chili Powder
  • 2 tsp Garlic Powder
  • 2 tsp Ground Coriander
  • 2 tsp Kosher Salt
  • 2 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon

For the Veggies

  • 1 1/2 lb Baby Potatoes
  • 2-3 Bell Peppers
  • 2-3 Jalapeño Peppers
  • 2 Tbsp 32g Olive Oil
  • 1/2 the Seasoning Blend

For the Chicken

  • 1 1/2 lb Boneless Skinless Chicken Breast diced
  • 1 Tbsp 16g Olive Oil
  • 1/2 the Seasoning Blend

Instructions

  • Preheat an oven to 400ºF and mix the seasoning blend in a bowl. Set aside.
  • Cut the potatoes and peppers and place in a large bowl. If your baby potatoes are on the larger side, quarter instead of half. Toss with 2 Tbsp of olive oil before coating in 1/2 the seasoning blend. Bake the veggies on a large baking sheet for 10 minutes while you prep the chicken.
  • Toss the diced chicken breast in oil before coating in 1/2 the seasoning blend.
  • Once prepped, push the veggies to the sides of the baking sheet, creating space for the chicken in the center. You can also use a separate baking sheet.
  • Bake for 16-20 minutes until the chicken reaches an internal temp of 165oF. Serve with fresh cilantro and lime wedges.

Notes

Each serving has 5 WW SmartPoints (blue).

Nutrition

Serving: 9ounces | Calories: 280kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g