Chipotle Chicken and Sweet Potatoes

Serves 2

          12 oz Chicken Thighs (boneless, skinless)

          1 Sweet Potato (large, cut into wedges)

1 1/2 tbsps honey (warmed)

3 tbsps Extra Virgin Olive Oil

1 tsp Chipotle Powder

Sea Salt & Black Pepper (to taste)

3/4 cup Plain Greek Yogurt

1/4 cup Cilantro (finely chopped)

1 tsp Lime Juice

1. Preheat the oven to 400F
2. Place the chicken on one baking sheet and the sweet potato on a second baking sheet.
3. In a bowl, mix together the honey, oil, and chipotle and season with salt and pepper. Pour half over the chicken and half over the sweet potatoes. Use your hands to distribute the best you can (it will be sticky).
4. Space out the sweet potatoes evenly so there isn't any overlap. Transfer to the oven and cook for 13 minutes.
5. Remove the sweet potato, flip them over, and place them back in the oven. Transfer the chicken to the oven and bake for 15 to 20 minutes, or until cooked through, removing the sweet potato prior if needed. To brown the chicken more, broil for two minutes at the end of cooking.
6. Meanwhile, in a bowl, combine the yogurt, cilantro, and lime juice. Season with salt and pepper.
7. Divide the chicken and sweet potato onto plates and serve with the dip on the side for the chicken and wedges. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up three days.

Serving Size: One serving is approximately 1 1/2 cups of chicken, one cup of sweet potatoes with about 1/3 cup dip.

More Flavor: Add garlic powder and/or cayenne to the chipotle mixture. Add a chopped jalapeño to the dip to make it spicy.

55 grams protein

39 grams carbs

25 grams fat