Honey Garlic Chicken with Roasted Sweet Potatoes & Fresh Greens 🍗🍠

2 medium sweet potatoes (cubed)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
For the Salad:
2 cups mixed greens (spinach, arugula, or kale)
1/2 cucumber (sliced)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Directions:
Marinate the Chicken:
In a bowl, mix olive oil, honey, soy sauce, garlic, pepper, salt, paprika, and thyme.
Coat the chicken thighs in the marinade and let sit for 15-30 minutes.
Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, black pepper, and smoked paprika.
Spread on a baking sheet and roast for 30-35 minutes, flipping halfway.
Cook the Chicken:
Heat a pan or grill over medium heat.
Sear the chicken thighs skin-side down for 5 minutes until golden brown.
Flip and cook for another 5-7 minutes, then cover and let cook for an additional 5 minutes until the internal temperature reaches 165°F (75°C).
Prepare the Salad:
Toss mixed greens with olive oil, salt, and black pepper.
Arrange cucumber slices on top.
Assemble & Serve:
Plate the honey garlic chicken over the greens.
Add the roasted sweet potatoes and fresh cucumber salad.
Enjoy this flavorful, nutritious meal!
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Calories: ~480 per serving | Protein: ~40g per serving