Sheet Pan Chipotle Chicken with Lime Yogurt

Ingredients

• ½ cup Greek yogurt
• 1-2 chipotle chiles in adobo sauce, chopped
• 1½ tsp kosher salt, divided
• 1 tsp ground pepper, divided
• 1-1 ½ lbs chicken breasts, cut in half
• 4 c fresh sweet corn (from 4 ears corn)
• 2 sweet potatoes, scrubbed & cut into ½-inch pieces
• 2 Tbsp olive oil
• Sliced avocado, for serving
• Pickled red onions, for serving
• Chopped cilantro, for serving
• Sliced jalapenos, for servingLime Yogurt:
• ½ c Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp lime zest
• 1 Tbsp lime juice
• ½ tsp kosher salt

Instructions

1. Mix yogurt, chipotle chiles, ½ tsp salt and ½ tsp pepper in a medium bowl. Add chicken breasts and coat with yogurt mixture. Refrigerate for at least 1 hour or overnight.
2. Preheat oven to 425°. Spread corn and sweet potatoes on a rimmed baking sheet. Toss with olive oil and remaining salt and pepper. Make 4 wells in the vegetables, and place a piece of chicken in each well. Roast until chicken reaches 165° on an instant-read thermometer and vegetables are browned, about 25-30 minutes.
3. Meanwhile, make lime yogurt: mix yogurt, garlic, lime zest and juice, and salt in a small bowl. Set aside.
4. Serve chipotle chicken and vegetables with lime yogurt, and top with avocado, red onions, cilantro and jalapenos.

Recipe Notes and Variations

• Quick pickling the red onions tones down the harsh bite of the onions, and adds a delicious tangy flavor to a multitude of dishes. To make them, dissolve ½ tsp kosher salt in ¼ c water and ¼ c distilled vinegar. Add ½ sliced red onion and let sit at room temperature for 20 minutes. Refrigerate for up to 1 week.