Getting food on the table doesn’t have to be hard and this Chipotle Chicken and Sweet Potato Bake is proof of that!!

For years and years, I cooked for a family of five. My oldest child now has his own place and my middle child works full-time and is constantly off doing his own thing. As a result, most nights it is just me, my husband, and our daughter eating dinner at home. She is a super picky eater and rather than struggle to live off what she likes, I’ve started cooking what I think will taste good. (Don’t worry…she’s a teenager and we have plenty of food here she can fix for herself!) I’ve also been looking for recipes that are easy to cook and I think this Chipotle Chicken and Sweet Potato Bake definitely fits that description!

This dish is a combination of a couple of other recipes I found online. I just picked the parts I liked best (anything with smoked sausage, peppers, and onions is good, right?!?) and threw them together in one pan. The result was pretty yummy, if I do say so myself!! Plus, there was plenty left for my husband’s lunch and leftover night later in the week.

Chipotle Chicken & Sweet Potato Bake

2 lbs of boneless, skinless chicken tenders
1 lb smoked sausage, sliced and cut into halves or quarters
3 medium sweet potatoes, cubed
2 green peppers, thinly sliced
1 onion, thinly sliced
2 chipotle peppers plus 2 T adobo sauce (that the peppers are packed in)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon adobo seasoning (with pepper)
2 Tablespoon olive oil
Pepper jack cheese
Cilantro
Extras: Salsa, sour cream, and tortillas

Cook the chicken on the stove top until almost cooked through and then slice or cube. (I cooked mine about three minutes on each side.) Mix with sausage, sweet potatoes, onions, peppers, and the chipotle peppers (diced). Mix the adobo sauce, paprika, cumin, adobo seasoning, and olive oil together and pour over the other ingredients. (Double the sauce if you want it spicier and well, saucier!!) Toss everything together. Put into a large pan and cook in a 425 degree oven for 25-30 minutes or until the potatoes are tender and chicken is cooked all the way through. Garnish with pepper jack cheese and cilantro. Serve with tortillas, sour cream, and salsa.

If you’re looking for something that doesn’t require too much effort, but tastes like you worked really hard, give this dish a try. Let me know what you think!!