NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

1 medium Sweet potato

1 cup Asparagus

1 tbsp Honey

1 tbsp Tamari

1 tsp Minced garlic

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss them directly on the pan with 1 teaspoon of olive oil, sea salt, and black pepper.

• 3

  Spread the sweet potatoes in a single layer and roast for 15 minutes to give them a head start on caramelizing.

• 4

  While the potatoes roast, whisk together the honey, tamari, minced garlic, and apple cider vinegar in a small bowl to create the glaze.

• 5

  Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken thighs for 3 minutes per side until they develop a golden crust.

• 6

  Remove the tray from the oven, move the sweet potatoes to one side, and add the asparagus and seared chicken thighs to the empty space.

• 7

  Brush the honey-garlic glaze generously over the chicken thighs and return the tray to the oven for another 10-12 minutes until the chicken is cooked through.

• 8

  Let the chicken rest for 3 minutes before serving to allow the juices to redistribute for a moist and flavorful meal.