Ingredients
Ingredient Checklist
- 1 pound sweet potatoes, cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 4 cups Brussels sprouts, quartered
- 1 ¼ pounds of boneless, skinless chicken thighs, trimmed
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- 3 tablespoons sherry vinegar
Directions
Instructions Checklist
Step 1
Preheat oven to 425 degrees F.
Step 2
Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Step 3
Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
Step 4
Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
Step 5
Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.
Nutrition Facts
Serving Size: 1 cup vegetables & 4 oz. chicken
Per Serving: 351 calories; protein 28.6g; carbohydrates 24.7g; dietary fiber 6g; sugars 5.3g; fat 15.4g; saturated fat 3.3g; cholesterol 130.1mg; vitamin a iu 12281.1IU; vitamin c 76.8mg; folate 68mcg; calcium 76.5mg; iron 3.1mg; magnesium 65.2mg; potassium 887.4mg; sodium 607.2mg.
Exchanges: 1 starch, 1 1/2 vegetable, 3 1/2 lean protein, 1 1/2 fat
