NUTRITION

SERVINGS

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Blackeye Peas

100 grams Sweet Potato, cubed

2 cups Fresh Baby Spinach

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Smoked Paprika

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Cube the sweet potato into half-inch pieces to ensure they roast at the same rate as the chicken.

• 3

  Place the chicken thighs and sweet potato cubes in a bowl and toss with olive oil, smoked paprika, salt, and black pepper until evenly coated.

• 4

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer.

• 5

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

• 6

  During the last 5 minutes of roasting, add the rinsed blackeye peas to the corner of the sheet pan to warm them through.

• 7

  While the chicken rests, heat a non-stick skillet over medium heat and add the minced garlic and spinach with a tablespoon of water.

• 8

  Sauté the spinach for 1 to 2 minutes until just wilted and vibrant green.

• 9

  Serve the roasted chicken and sweet potatoes over the bed of wilted spinach and blackeye peas.