Time: 45 minutes
Servings: 4
Ingredients:
- 2 Sweet Potatoes (medium, cut in half lengthwise)
- 10ml Avocado Oil (separated)
- 450g Chicken Thighs (boneless, skinless, trimmed)
- 2g Smoked Paprika
- 775mg Garlic Powder
- 1 head of Cauliflower (small, cut into florets)
- Sea Salt and Black Pepper (to taste)
Directions
- Preheat the oven to 205°C and line a baking sheet with parchment paper.
- Drizzle the cut sides of the sweet potatoes with half of the oil and season with salt and pepper. Place the potatoes cut side down on the baking sheet and bake for 25min.
- Remove the baking sheet from the oven and carefully flip the sweet potatoes over so that they are cut side up. Place the chicken on the baking sheet and toss it with the remaining oil. Add the smoked paprika and garlic powder and season generously with salt and pepper.
- Continue to bake for 15 – 18min or until chicken thighs are cooked through and the sweet potatoes are soft when poked with a fork.
- Meanwhile, add the cauliflower to the steamer basket over boiling water. Steam for about five minutes or until desired doneness is reached.
- To serve, divide the chicken, sweet potato, and cauliflower evenly between plates or meal prep containers and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
More flavour:
Season the chicken and/or sweet potatoes with other dried herbs and spices to taste, like cumin, coriander, chilli powder, or cinnamon.
