Active Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Nutrition Profile:

-Sesame-Free

-Nut-Free

-Soy-Free

-High-Protein

-Egg-Free

-Gluten-Free

Ingredients:

-4 (6-ounce) bone-in, skin-on chicken thighs, with excess fat removed

-3 1/2 cups cubed peeled sweet potato (approximately 16 ounces)

-3 tablespoons extra-virgin olive oil, divided

-2 1/2 tablespoons harissa paste, divided

-3/4 teaspoon salt, divided

-1/2 teaspoon ground cumin

-8 ounces broccolini

-1 cup whole-milk plain strained (Greek-style) yogurt

-1 teaspoon honey

Directions:

1. Preheat the oven to 450°F and position the rack in the center.

2. In a large bowl, coat the chicken and sweet potato with 2 tablespoons of oil, 1 tablespoon of harissa paste, 1/2 teaspoon of salt, and cumin.

3. Spread the chicken and sweet potato mixture on a large rimmed baking sheet, placing one chicken thigh in each corner, skin-side up.

4. Place the broccolini in the center of a piece of foil, drizzle with remaining oil, and seal the foil.

5. Roast in the oven for 20-25 minutes until chicken reaches 165°F and sweet potatoes are tender.

6. Spread 1/4 cup of yogurt on each of 4 plates and add a chicken thigh on each plate.

7. Combine the broccolini with the sweet potatoes, mixing in honey, harissa, and salt.

8. Divide the vegetable mixture among the plates and pour any remaining drippings from the baking sheet over the chicken.

Nutrition Information:

-Serving Size: 1 chicken thigh & 1 cup vegetable mixture

-Calories: 511

-Fat: 28g

-Saturated Fat: 7g

-Cholesterol: 138mg

-Carbohydrates: 32g

-Total Sugars: 11g

-Added Sugars: 1g

-Protein: 32g

-Fiber: 4g

-Sodium: 709mg

-Potassium: 899mg