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 For The Salad 1 can white beans (drained and rinsed) 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks) 1 cup cherry tomatoes (halved) 2 green onions (chopped) 1 to 2 jalapenos (chopped, seeds removed if you don't want the heat) 1 cup fresh Italian parsley (chopped) For The Dressing 2 teaspoons Dijon mustard 1 lime (zested and juiced) 1 to 2 garlic cloves (minced) 1 teaspoon sumac 1 to 2 teaspoon Aleppo pepper flakes Instructions Step 1 To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil, until emulsified. Step 2 In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine. Step 3 Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 239.7kcal | Protein: 22.7g | Fat: 7.8g | Carbohydrates: 20.9g
In this bulletin...
Ingredients 2 tbsp honey Juice and zest of 1 lime 1 tbsp olive oil 1 lb boneless skinless chicken, cubed 1 garlic clove, minced Salt & pepper, to taste 2 cups cooked rice (white or brown) 1 tbsp lime juice 1 tbsp chopped cilantro (optional) 1–2 ripe avocados, mashed Juice of ½ lime Salt & pepper, to taste Instructions Step 1 Marinate the chicken In a medium bowl, whisk together the honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add in the cubed chicken. Toss to coat. Cover and refrigerate for 15–30 minutes. Step 2 Cook it golden Heat your best skillet for cooking chicken over medium-high. Sear the chicken without stirring for 2–3 minutes, then cook through, about 6–8 minutes total. Temp should hit 165°F. Step 3 Brighten the rice Fluff the warm rice with a fork. Stir in lime juice, salt, and cilantro if you like. Keep it fresh, not heavy. Step 4 Smash the avocados In a bowl, mash the avocados with lime juice, salt, and pepper. Don’t overdo it you want texture. Think creamy with little bites left in. Step 5 Stack it tall Place a ramekin or ring mold on the plate. Spoon in a layer of rice, then avocado, then the honey lime chicken. Press gently, lift the mold. A little tower of joy. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 420kcal | Protein: 32g | Fat: 18g | Carbohydrates: 32g