Honey Lemon Chicken with Roasted Sweet Potatoes

Ingredients

• 600 g Sweet Potato (cubed)
• 2 tbsp Olive Oil (for roasting sweet potatoes)
• Salt & Pepper (to taste, for sweet potatoes)
• 700 g Chicken Thigh Fillets (diced)
• 1 tbsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Olive Oil (for chicken marinade)
• 1 Lemon (divided (half for marinade, half for finishing sauce))
• Salt & Pepper (to taste, for chicken)
• 150 g Green Beans (trimmed)
• 50 g Salted Butter
• 2 Garlic Cloves (minced)
• Fresh Parsley (handful, chopped)
• 2 tbsp Honey

Steps

1. 1

   Preheat your oven to 200°C (400°F) for the sweet potatoes.

2. 2

   Place the cubed sweet potatoes on a baking tray or in an air fryer basket. Cover with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.

3. 3

   Roast the sweet potatoes. If using an oven, bake for 25–30 minutes at 200°C (400°F), flipping halfway through. If using an air fryer, cook for 15–18 minutes at 200°C (400°F), shaking every 5 minutes.

4. 4

   In a large bowl, combine the diced chicken thigh fillets with paprika, cayenne pepper, garlic powder, onion powder, 2 tablespoons of olive oil, the juice of half a lemon, salt, and pepper. Mix until the chicken is thoroughly coated.

5. 5

   Arrange the chicken in a single layer on a separate baking sheet or air fryer tray. If using an oven, preheat to 220°C (430°F) and bake for 18–22 minutes. If using an air fryer, cook at 200°C (400°F) for 12–15 minutes.

6. 6

   With 5 to 10 minutes remaining on the chicken's cook time, remove the tray, give the chicken a mix, and add the green beans to the tray. Return to the heat to finish cooking.

7. 7

   While the chicken and beans are still steaming hot from the oven or air fryer, add the salted butter, minced garlic, fresh parsley, honey, and the remaining lemon juice directly to the tray or a mixing bowl.

8. 8

   Stir everything together until the butter is melted and the chicken and beans are glazed in the honey-lemon sauce.

9. 9

   Serve the honey lemon chicken and green beans on top of the roasted sweet potato cubes.

Notes

For the best results, use chicken thighs rather than breast as they stay juicy during the high-heat roasting process. If meal prepping, divide into three containers and store in the fridge for up to 4 days.

Nutrition per serving

• main
• high-protein
• meal-prep
• whole-foods
• roasted
• chicken
• sweet potato
• healthy