NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

180g Sweet Potato, peeled and cubed

125g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1/2 tsp Smoked Paprika

1/4 tsp Chili Flakes

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with a paper towel and rub with half of the olive oil, smoked paprika, chili flakes, salt, and pepper.

• 3

  Place chicken on the baking sheet and roast for 20-25 minutes until the edges are golden and the internal temperature reaches 165°F.

• 4

  While chicken roasts, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 5

  Drain the sweet potatoes and mash them with the ghee and a pinch of salt until smooth and velvety.

• 6

  Heat the remaining olive oil in a skillet over medium heat, add the green beans and a splash of water, then cover for 3 minutes to steam.

• 7

  Remove the lid, add the minced garlic, and sauté the beans for another 2 minutes until they are bright green and slightly crisp.

• 8

  Plate the spicy chicken alongside the sweet potato mash and garlic beans, drizzling any pan juices over the chicken before serving.