Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cut into 1-inch wedges
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a bowl, toss sweet potato wedges with 1 tbsp olive oil, paprika, salt, and pepper. Spread evenly on the baking sheet. Roast for 20 minutes.
- While potatoes roast, whisk together honey, soy sauce, garlic, apple cider vinegar, and red pepper flakes.
- After 20 minutes, add chicken pieces to the baking sheet. Drizzle remaining 2 tbsp olive oil over chicken, toss lightly to coat, then push potatoes to one side to make room.
- Pour honey garlic sauce over chicken and potatoes. Return to oven for 10–12 minutes, or until chicken reaches 165°F internally and sweet potatoes are tender and slightly charred.
- Garnish with fresh parsley before serving.
Notes
- ForMeal Prep: Store in airtight containers for up to 4 days. Reheat in oven or air fryer for crispness.
- For Vegetarians: Substitute chicken with extra-firm tofu or chickpeas (roast 25–30 mins total).
- Gluten-Free: Use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 Kcal
- Sugar: 18g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
