NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 medium sweet potato

0.75 tbsp extra virgin olive oil

2 cups fresh spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss them with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While potatoes roast, season the chicken thighs evenly with sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of chicken cooking, add the minced garlic to the pan and stir until fragrant.

• 8

  Remove the chicken from the pan and set aside; immediately add the fresh spinach to the hot skillet.

• 9

  Sauté the spinach for 1-2 minutes until just wilted, using the residual heat and garlic in the pan.

• 10

  Plate the seared chicken thighs with the roasted sweet potatoes and sautéed spinach.