Southwest Chicken + Sweet Potato Sheet Pan Meal with Dairy Free Cilantro Lime Tahini Sauce!

OK, the name is definitely a mouthful but WOW is this one of the best simple sheet pan meals ever!! It’s simple, perfect for some healthy meal prep or weeknight dinner, and it has SO much flavor.

The creamy cilantro lime tahini sauce is dairy free, made with wholesome ingredients, and sort of life changing. This is basically a two-for-one recipe, because you can use this sauce in so many different ways once you become addicted to it like me 😉

Drizzle it on roasted potatoes or broccoli, on top of salmon or shrimp, mix it into rice or quinoa bowls, on tacos, etc. It’s super versatile and adds the best flavor to any dish!

This sheet pan meal is:

• Gluten free
• Dairy free
• Soy free
• Nut free (contains sesame)
• Paleo-friendly

Not to mention super easy! This is a perfect meal to have in your rotation for a quick, simple, healthy, and delicious dinner or lunch. This meal is a great example of balancing your plate with non-starchy vegetables, complex carbohydrates (ex: sweet potatoes), a protein, and healthy fats. Balancing your plate this way will help you to feel full and satisfied, while also ensuring you are getting a wide variety of nutrients!

I am so excited for you guys to make this Southwest Chicken + Sweet Potato Sheet Pan Meal. Be sure to let me know if you give this recipe a try! Enjoy! xo

Southwest Chicken and Sweet Potato Sheet Pan with Dairy Free Cilantro Lime Tahini Sauce

★★★★★ 5 from 3 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 2–3 servings 1x
• Category: Lunch, Dinner

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Description

Gluten free and dairy free Southwest Chicken + Sweet Potato Bowl Sheet Pan Meal with cilantro lime tahini sauce!

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Ingredients

Scale 1x2x3x

• 1 lb chicken breasts, cut into strips
• 2 large sweet potatoes, cut into wedges
• 1 large bell pepper, cut into strips
• ¼ cup avocado oil
• 1 packet of taco seasoning
• ¼ tsp salt
• ¼ tsp black pepper

Cilantro Lime Tahini Sauce

• 1/4 cup tahini
• 1/4 cup filtered water (more, as needed to thin)
• 1 jalapeño, stem and seeds removed (use ½ for less spicy or skip the jalapeño if you don’t like spice)
• Juice of 2 limes
• 1 tbsp olive oil
• Handful of fresh cilantro
• 1 cup baby spinach
• 1 garlic clove
• Salt and pepper, to taste

For serving:

• Baby spinach or romaine lettuce
• Avocado

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Instructions

1. Preheat Oven to 425°F and line a large baking sheet with parchment paper.
2. In a small bowl, mix the taco seasoning, salt, pepper and olive oil together.
3. In a large bowl, add sweet potatoes and peppers and toss with half of the seasoning and oil mixture. Spread on parchment-lined baking sheet.
4. Add chicken strips to the same bowl; mix with the remaining seasoning mixture. Add to the pan.
5. Roast for 25-30 minutes, until chicken is cooked through to an internal temperature of 165°F and potatoes are cooked to your liking.
6. Meanwhile, make your sauce by adding all ingredients to a blender or food processor. Blend until a creamy sauce forms. Taste and add more salt or pepper if needed.
7. Serve your bowls with a base of spinach or romaine, avocado, and the roasted veggies and chicken, and drizzle with the cilantro lime tahini sauce. Leftovers can be stored in the refrigerator for up to 3 days.

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