NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken thighs

0.25 cup Basmati rice

0.5 cup Sweet potato

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.5 cup Water

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cubed sweet potatoes and chicken thighs with the extra virgin olive oil, sea salt, black pepper, garlic powder, and dried oregano until evenly coated.

• 3

  Spread the chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren't overcrowded to allow for proper browning.

• 4

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.

• 5

  While the chicken roasts, combine the dry basmati rice and water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 6

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.

• 7

  Serve the roasted chicken and caramelized sweet potatoes over a bed of the fluffy basmati rice.