This colorful all-in-one meal is full of bold Southwestern flavors, thanks to cumin, chili powder, and cayenne.
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I love this recipe! Very simple to make. I roast the sweet potatoes, onions and chicken chicken on a sheet pan in the oven. I also add a little adobo seasonings to the chicken. After the sweet potatoes and onions are roasted i put them in a bowl and add the cranberries cilantro and lime mix. Top the chicken with the salsa.
It was ok, I didn't like the taste that much... I found it was nice to have all those veggies in a meal.
Made this last night and it was amazing. I used coconut oil instead of the canola oil that the recipe called for and I think it really brought out the tropical flavors of the lime in the salsa, so I'd definitely do that again. This recipe would also go great with margaritas and I can see myself making it again throughout the fall months. You can see pictures of my version on my page.
The salsa is terrific...even my vegetable hating husband loved it. I used the extra large dried cranberries and soaked them in hot water a couple minutes before adding to the salsa. The chicken was so-so, not very tasty.
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