lunch

Caribbean-Spiced Chicken Thighs with Roasted Sweet Potato and Pinto Bean Salad

Name: Caribbean-Spiced Chicken Thighs with Roasted Sweet Potato and Pinto Bean Salad
Ingredients: 98.7 g Chicken thighs, meat and skin, raw; 50 g Sweet potato, raw, cubed; 65.6 g Beans, pinto, raw (boiled weight equivalent); 65g Spinach, raw; 1g Olive oil; 10g Garlic, raw, minced; 5g Cajun Seasoning (used as rub)

Nutrition

562.3798715203427

kcal

Calories

33.300000000000004

Protein

62.910728051391885

Carbs

Fat

AI Insight

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Ingredients(7)

Chicken thighs, meat and skin, raw98.7 g

Sweet potato, raw, cubed50 g

Beans, pinto, raw (boiled weight equivalent)65.6 g

Spinach, raw65g

Olive oil1g

Garlic, raw, minced10g

Cajun Seasoning (used as rub)5g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Rub the chicken thighs with the Cajun seasoning and minced garlic, ensuring the skin is well coated. Toss the cubed sweet potatoes with half the olive oil and a pinch of salt.

Arrange the chicken skin-side up and the sweet potatoes on a parchment-lined baking sheet.

Bake for 25-30 minutes until the chicken skin is deeply golden and crispy, and the sweet potatoes are tender with caramelized edges.

While the protein rests, toss the raw spinach and pinto beans in a bowl with the remaining olive oil and a squeeze of lime (optional acid).

To plate, create a bed of the spinach and bean salad, top with the roasted sweet potatoes, and nestle the crispy chicken thigh alongside. The contrast between the warm, spicy chicken and the fresh, earthy greens makes for a perfect lunch.