Name: Roasted Sweet Potato Chicken Thigh Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 1 cup Sweet potato; 1 cup Mixed frozen vegetables; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

561 calories

Protein: 46g; 32% of calories
Carbs: 44g; 31% of calories
Fat: 24g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Cut the boneless skinless chicken thighs into 1-inch bite-sized pieces and peel and cube the sweet potato into 1/2-inch pieces.
In a large oven-safe cast-iron skillet, combine the chicken and sweet potato cubes.
Drizzle with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.
Toss everything together until the chicken and potatoes are evenly coated in the oil and spices.
Place the skillet in the oven and roast for 20 minutes, stirring halfway through to ensure even browning.
Remove the skillet from the oven and stir in the frozen mixed vegetables, spreading them out among the chicken and potatoes.
Return the skillet to the oven for an additional 10 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and golden.

Nutrition

Ingredients

Instructions

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