NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh

100g Sweet Potato

75g Green Beans

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, whisk together olive oil, lemon juice, chopped thyme, rosemary, minced garlic, salt, and pepper.

• 3

  Place the chicken thighs in a shallow dish and pour half of the lemon-herb marinade over them. Let marinate for at least 15 minutes.

• 4

  Meanwhile, peel (if desired) and dice the sweet potato into 1-inch cubes. Trim the ends of the green beans.

• 5

  On a baking sheet, toss the sweet potato cubes with a little olive oil, salt, and pepper. Roast in the preheated oven for 10 minutes.

• 6

  After 10 minutes, add the green beans to the baking sheet with sweet potatoes, drizzle with the remaining marinade, and toss to combine.

• 7

  Place the marinated chicken thighs on a separate baking tray. Roast in the oven alongside the vegetables for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  If desired, broil for an additional 2-3 minutes to crisp up the chicken's exterior.

• 9

  Remove from oven, plate the chicken with a generous serving of roasted sweet potatoes and green beans, and serve immediately.