Chili-Honey Chicken & Sweet Potatoes w/ Cilantro Yogurt

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

3 tablespoons honey, warmed

¼ cup extra-virgin olive oil

¼ teaspoon cayenne pepper

2 teaspoons chili powder

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

½ teaspoon garlic powder

2½ pounds boneless, skinless chicken thighs, fat trimmed

1½ pounds sweet potatoes, peeled and cut into 1-inch-thick wedges

4 green onions, chopped

¼ cup packed fresh cilantro

1 teaspoon freshly squeezed lime juice

½ teaspoon garlic powder

½ teaspoon sea salt

1 jalapeño, seeded

½ teaspoon chili powder

2 green onions

¾ cup Greek yogurt

Directions

Preheat the oven to 375°F. Line a large rimmed sheet pan with parchment paper.

In a small bowl, mix together the warmed honey, olive oil, cayenne, chili powder, salt, pepper, ginger powder, and garlic powder until fully combined.

Place the chicken and sweet potatoes on the prepared sheet and toss with the spice mixture until completely coated.

Roast the chicken and potatoes for 15 minutes. Turn on the broiler and cook for another 5 to 8 minutes, until the chicken is browned and sweet potatoes are tender.

Meanwhile, make the cilantro yogurt sauce. In a food processor, combine the cilantro, lime juice, garlic powder, salt, jalapeño, chili powder, green onions, and ½ cup of the Greek yogurt. Blend until smooth, then transfer the cilantro sauce to a small bowl. Stir in the remaining ¼ cup of Greek yogurt until smooth.

Drizzle the chicken and sweet potatoes with the cilantro yogurt sauce. Serve sprinkled with the chopped green onions.

Nutrition

• Calories: 556
• Total Fat: 20 g
• Saturated Fat: 4 g
• Cholesterol: 136 mg
• Sodium: 1481 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 48 g