Lunch · Caribbean · 15 min
Caribbean-Spiced Chicken Thighs with Roasted Sweet Potato and Pinto Bean Salad
- Calories
- 195
- Protein
- 9g
- Carbs
- 32g
- Fat
- 2g
Ingredients
- 100 g chicken thigh
- 10 g garlic
- 5 g Cajun seasoning
- 50 g sweet potato
- 10 g olive oil
- 0.5 tsp salt
- 65 g canned pinto beans
- 65 g spinach
- 1 tbsp lime juice
Method
- 01Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Rub the skin-on chicken thigh evenly with the minced garlic and Cajun seasoning.
- 03Toss the cubed sweet potatoes with 5 g (half) of the olive oil and a pinch of salt.
- 04Arrange the chicken skin-side up and the sweet potatoes in a single layer on the baking sheet.
- 05Bake for 25–30 minutes until the sweet potatoes are tender with caramelized edges and the chicken reaches an internal temperature of 165°F (74°C) with skin crisp and golden.
- 06While the chicken rests, toss the fresh spinach and drained pinto beans in a bowl with the remaining 5 g olive oil and fresh lime juice.
- 07To plate, arrange the spinach and pinto bean salad as the base, top with the warm roasted sweet potatoes, and nestle the Caribbean-spiced chicken thigh alongside.
Cook it with the whole plan around it
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