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
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)