1. Preheat your oven to 425° F. This temperature ensures that the chicken will cook evenly and the sweet potatoes will become beautifully caramelized.
2. In a large bowl, toss together the cubed chicken with 2 tablespoons of olive oil, the chopped garlic, smoked paprika, ground cumin, chili powder, chili flakes, and a pinch of sea salt. Make sure each piece is coated well for maximum flavor. The smell will be incredible!
3. On a large baking sheet, toss together the matchstick-cut sweet potatoes with the remaining 2 tablespoons of olive oil, seasoned salt, and a pinch of black pepper. Spread them out so they roast evenly. Bake them in the preheated oven for about 15 minutes; they should start to soften.
4. After 15 minutes, push the roasted sweet potatoes to one side of the pan. Arrange the seasoned chicken on the other side and add the quartered lemons. Return the pan to the oven and bake for another 15 to 25 minutes, or until the chicken is fully cooked and the sweet potatoes are crispy. Look for an internal temperature of 165° F for the chicken.
5. Meanwhile, while everything is roasting, prepare the goddess sauce. In a blender, combine the avocados, fresh cilantro, fresh basil, lemon juice, and cumin. Blend until smooth and creamy, then season with sea salt to taste. This creamy sauce adds a delightful finish to your dish.
6. Once the chicken and sweet potatoes are ready, remove them from the oven. To serve, spread the goddess sauce into bowls. If you’re using hummus or tahini, spread that in as well. Top with the roasted chicken, sweet potatoes, sliced cucumbers, and garnish with fresh herbs.
7. Enjoy your delightful creation! Serve it warm, and let everyone dig into this wholesome and flavorful dish. It’s sure to be a hit!
