Paprika Chicken Thighs with Roasted Sweet Potato
A balanced sheet-pan dinner pairing juicy chicken thighs with roasted sweet potato, carrots, and wilted spinach.
- Calories
- 700
- Protein
- 42g
- Carbs
- 68g
- Fat
- 27g
Per serving
Ingredients
For 4 servings · 45 min total
- boneless skinless chicken thighs20 oz
- sweet potato2 lb
- carrot1 lb
- fresh spinach4 cup
- red onion1/2 cup
- olive oil8 tsp
- smoked paprika1 tsp
- garlic powder1 tsp
- black pepper1/2 tsp
Instructions
- 1Heat the oven to 425°F. Cut the sweet potato, carrot, and onion into small pieces.
- 2Toss the vegetables with some of the oil, smoked paprika, garlic powder, and pepper on a sheet pan.
- 3Nestle the chicken thighs among the vegetables and coat with the remaining oil and seasonings.
- 4Roast until the chicken reaches 165°F and the vegetables are tender, turning the vegetables once.
- 5Wilt the spinach on the hot pan for the final minute or two, then serve with the chicken and roasted vegetables.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.