Prep & Bake Chicken with Avocado Crema
Includes recyclable aluminum trays
- Milk
Mexican-spiced chicken is roasted atop seasoned black beans while sweet potato cubes caramelize separately, then everything gets tossed together and topped with melted Monterey Jack. Sliced chicken is served over this colorful jumble and finished with creamy avocado crema made from sour cream and guacamole. Thanks to the included oven-ready trays, cleanup is a breeze!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Oven-Ready Tray
1 unit
Sweet Potato
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Dice sweet potato into ¼-inch pieces. Drain and rinse beans. Quarter lime.
-
Reserve half the Mexican Spice Blend in a small bowl (you'll use this on the chicken later).
-
In one oven-ready tray, toss sweet potato with a drizzle of oil, half the remaining Mexican Spice Blend (you'll use the rest in the next step), salt, and pepper. Bake on top rack (be sure your oven has preheated!) until sweet potato is tender, 18-22 minutes. (For 4 servings, divide ingredients between two trays, using a drizzle of oil in each tray; bake side by side on top rack.)
-
Meanwhile, in remaining oven-ready tray, combine beans, remaining Mexican Spice Blend, a drizzle of oil, salt, and pepper. (For 4 servings, divide ingredients between two remaining trays, using a drizzle of oil in each tray.)
-
Pat chicken* dry with paper towels. Drizzle with oil and season all over with reserved Mexican Spice Blend, salt, and pepper. Arrange chicken over beans. Roast on top rack until chicken is browned and cooked through, 15-20 minutes. (For 4, divide chicken between two trays; roast side by side on middle rack.)
-
Meanwhile, in a small bowl, combine sour cream, guacamole, a squeeze of lime juice, salt, and pepper.
-
Once chicken and beans are done, transfer chicken to a cutting board to rest.
-
Transfer sweet potato to tray with beans; toss to combine. Evenly sprinkle sweet potato and black bean jumble with Monterey Jack. (For 4 servings, divide everything between two trays with beans.)
-
Return jumble to top rack and bake until cheese melts, 1-2 minutes more.
-
Slice chicken crosswise.
-
Divide sweet potato and black bean jumble between plates. Arrange chicken over jumble. Top chicken with a dollop of avocado crema and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The avocado crema and Mexican spice blend were crowd favorites; some found the overall dish a bit mild or one-note.
- Ease of prep: The oven-ready trays made cleanup a breeze, though a few found managing two separate trays and splitting the spice blend across three uses more involved than expected.
- Suggestions: Sear the chicken first before oven-finishing for crispier skin; try not draining the black beans before baking to prevent them from drying out. A few reviewers added jalapeños 🌶️, pico de gallo, or jasmine rice to round out the meal.
- Leftovers: This dish reheated well for next-day meals, though the chicken was best enjoyed fresh.
- Portions: The sweet potato was consistently described as too small relative to the beans — adding a second sweet potato greatly improved the balance.
- Spice instructions: Many found the Mexican Spice Blend directions confusing; note that it's divided into thirds — one portion each for the sweet potato, the beans, and the chicken.
Reviews from our home cooks
Tasted amazing. The beans did seem a little dry. Next time I think I wouldn't drain and rinse them before baking. Also the directions for saving half of the seasoning then using half of the seasoning and then using the last of the seasonings was confusing. It's like you say half of it and then you're using half of what was left which is a quarter of it. It would have made much more sense if there were just measurements of how much to use for each part.
Love the prep and bake!! This was easy, quick and delicious! I don't like sweet potato, so I just didn't use it. But it was delicious without the sweet potato. I would definitely get this one again.
This recipe was very easy and tasted delicious; however, the sweet potatoes were so small we had to supplement with other vegetables to make up the portion size.
Chicken breasts were different sizes so difficult to cook together. Beans dried out with some too hard to eat. Not enough sweet potato. But overall easy and tasty.
Not as easy to put together as I hoped. Avocado crema was good with meal.
