Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce

• 2 pounds boneless chicken breasts or thighs, cubed
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon chili flakes

sea salt and black pepper

• 1 lemon, quartered
• 2 sweet potatoes, cut into 1/4 inch matchsticks
• 1 teaspoon seasoned salt (or paprika)

hummus, herbs, and cucumbers, for serving

garlic tahini, for serving (recipe in notes)

Avocado Goddess Sauce

• 2 avocados, halved
• 1 cup fresh cilantro
• 1/2 cup fresh basil
• 1-2 jalapeños, halved, and seeded, if desired
• 1/4 cup lemon juice
• 1 teaspoon cumin

1. 1. Preheat the oven to 425° F.
2. 2. In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt.
3. 3. On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes. Push the potatoes to one side of the pan, arrange the chicken on the other side. Add the lemons. Bake another 15-25 minutes until the chicken is cooked and the potatoes are crispy.
4. 4. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. 5. To serve, spread the goddess sauce into bowls. If using, spread in some hummus/tahini. Top with chicken, potatoes, cucumbers, and herbs. Serve with naan. Enjoy!

Garlic Tahini: in a bowl, combine 1/2 cup tahini, 1-2 cloves of grated garlic, 1/4 teaspoon paprika, and 2-4 tablespoons of lemon juice. Add 1/4-1/2 cup water to thin. Season with sea salt.