May 22, 2025
Chipotle Spiced Chicken & Sweet Potato Wedges
Chipotle Spiced Chicken & Sweet Potato Wedges
2 servings | 40 minutes
INGREDIENTS
- 12 ozs Chicken Thighs (boneless, skinless)
- 1 Sweet Potato (large, cut into wedges)
- 1 1/2 tbsps Raw 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
METHOD
- Preheat the oven to 400oF (205oC).
- Place the chicken on one baking sheet and the sweet potato on a second baking sheet.
- 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).
- Space out the sweet potatoes evenly so there isn't any overlap. Transfer to the oven and cook for 13 minutes.
- 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.
- Meanwhile, in a bowl, combine the yogurt, cilantro, and lime juice. Season with salt and pepper.
- 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.
- Additional Toppings: Top with extra cilantro.
- Dairy-Free: Use a dairy-free yogurt.
Nutrition Facts
Amount per serving
607 calories
25g fat
39g carbs
55g protein
Eggs & Tuna with Green Beans 2 servings | 25 minutes INGREDIENTS 4 Egg 2 cups Green Beans (trimmed) 2 tbsps Mayonnaise 1 1/2 tsps Red Wine Vinegar 1 can Tuna (drained) 2 stalks Green Onion (chopped) METHOD Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Cut the eggs in half and set aside. Meanwhile, place the green beans in a steamer basket over boiling water and cover. Steam for three to five minutes. Run under cold water, drain, and set aside. Whisk together the mayonnaise and red wine vinegar. Divide the green beans, eggs, tuna, and green onions onto a plate. Add the dressing on top and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two eggs, half a can of tuna, and one cup of green beans. More Flavor: Add salt and pepper, parsley, and tomatoes. Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained. Nutrition Facts Amount per serving 309 calories 30gs protein 13gs carb 16gs fat
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