Sheet Pan Honey Garlic Chicken Thighs with Sweet Potato and Broccoli

Per serving

Protein

28g

Carbs

35g

Fat

19g

Calories

419

Ingredients

• 1.5 lbs boneless skinless chicken thighs (raw weight; the fat number assumes the fattier end of the range, about 11g per 100g)
• 2 large sweet potatoes (500g total), cubed
• 3 cups broccoli florets
• 3 tbsp raw honey
• 3 tbsp low-sodium soy sauce
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste

Method

1. 1Preheat oven to 425 degrees. Line two large baking sheets with parchment paper.
2. 2Whisk honey, soy sauce, garlic, and smoked paprika in a small bowl. Reserve half for glazing. Toss chicken thighs in the other half until fully coated.
3. 3Toss sweet potato cubes and broccoli with olive oil, salt and pepper. Spread across one baking sheet in a single layer. Place marinated chicken thighs on the second sheet.
4. 4Roast both sheets simultaneously 25 minutes. Pull chicken out and brush remaining honey garlic glaze over each thigh. Return to oven 8-10 more minutes until internal temperature hits 165 degrees and glaze is caramelized.
5. 5Cool completely before portioning into 5 airtight containers. Add equal portions of sweet potato and broccoli to each container alongside one or two chicken thighs.