Name: Baked chicken and sweet potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 1 medium sweet potato, peeled and cut into 1/2-inch chunks; 3 tbsp canned black beans, drained and rinsed; 1 oz fresh baby spinach; 1/4 cup reduced-sodium chicken broth; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp smoked paprika; 3/4 tsp lime juice

Nutrition

Per serving

450 calories

Protein: 43g; 37% of calories
Carbs: 35g; 30% of calories
Fat: 16g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In an 8-by-8-inch baking dish, toss the sweet potato chunks and minced garlic with the chicken broth and half of the salt, black pepper, and smoked paprika. Season the chicken thighs with the remaining salt, pepper, and paprika.
Nestle the chicken into the dish with the potatoes. Bake for 15 minutes, stir the potatoes, and bake for 10 minutes more. Add the black beans to the dish and bake for 5 minutes until the chicken reaches 175°F and potatoes pierce easily with a fork.
Remove the dish from the oven. Stir in the baby spinach and lime juice, using the residual heat to wilt the greens until soft.

Nutrition

Ingredients

Instructions

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