Sheet-Pan Mexican Chicken with Sweet Potato Spirals

This one-pan wonder takes the familiar flavors of a family-friendly pasta dinner, then adds a taco twist and pairs it with crispy sweet potato noodles. With a prep time of only 20 minutes, you’ll want to slot this weeknight Mexican meal into your dinner rotation, pronto.
Prep 25 Minutes
Total Time 40 Minutes
Servings 4

Ingredient List

  • 4 boneless skinless chicken breasts (about 1 1/2 lb)
  • 1 tablespoon vegetable oil
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper (cayenne)
  • 6 cups fresh sweet potato spirals
  • 1 medium red bell pepper, thinly sliced
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges
Recipe Continues Below


  1. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. Coat chicken breasts with oil; sprinkle with taco seasoning mix. Rub to completely coat chicken; place in center of sheet pan.
  3. In large bowl, mix melted butter, salt, cumin, coriander and ground red pepper. Add sweet potatoes and bell pepper; stir until completely coated. Place on sheet pan around chicken.
  4. Bake 15 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  5. Top with green onions, cilantro and lime wedges.

Expert Tips

  • Wondering how much prespiralized sweet potato to buy? We used about 13 ounces of swoodles in this recipe.
  • Here's how to cut a bell pepper like a pro: To start, cut 1/2 inch off top and bottom of pepper, then stand pepper upright. Next, cut one side of pepper from top to bottom, then lay pepper on its side. Cut all the way around inside of pepper to remove seeds and membranes. Then cut or slice pepper as desired.
  • Sweet potato spirals are also called sweet potato noodles or swoodles.
  • Save time by using prespiralized sweet potatoes.


  • 1 Chicken Breast and About 3/4 Cup Vegetables Calories 380 (Calories from Fat 140);  Total Fat 15g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 120mg;  Sodium 1190mg;  Potassium 630mg;  Total Carbohydrate 20g (Dietary Fiber 3g ,Sugars 5g);  Protein 40g
  • % Daily Value: Vitamin A 220%;  Vitamin C 35%;  Calcium 6%;  Iron 15%
  • Exchanges: 1 Starch;  1/2 Vegetable;  5 Very Lean Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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