NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 medium sweet potato

2 tsp extra virgin olive oil

1 tbsp honey

1 tbsp tamari

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut into 1/2-inch cubes; toss them on the baking sheet with 1 tsp of olive oil, half the salt, and half the pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, season the chicken thighs with the remaining salt and pepper.

• 5

  In a small bowl, whisk together the honey, tamari, minced garlic, and apple cider vinegar to create the glaze.

• 6

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and crispy.

• 7

  Reduce the skillet heat to low, pour the honey-garlic glaze over the chicken, and simmer for 1-2 minutes until the sauce becomes thick and bubbly.

• 8

  Plate the glazed chicken alongside the roasted sweet potatoes and drizzle any remaining pan sauce over the top.