Name: Hot Honey-Lime Chicken Thighs with Sweet Potatoes & Mango Apple Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 3 Granny Smith apples; 1 ½ limes; 3 mangoes; 1 shallot; 1.02 kg sweet potatoes; black pepper; chili powder; extra virgin olive oil; garlic powder; honey; hot sauce; salt; smoked paprika

Hot Honey-Lime Chicken Thighs with Sweet Potatoes & Mango Apple SaladHot Honey-Lime Chicken Thighs with Sweet Potatoes & Mango Apple Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

3 Granny Smith apples

1 ½ limes

3 mangoes

1 shallot

1.02 kg sweet potatoes

black pepper

chili powder

extra virgin olive oil

garlic powder

honey

hot sauce

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F). Line two large baking sheet pans with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Peel and slice sweet potatoes into ½-inch thick rounds. Divide between the baking sheets, drizzle with oil, and season with spices. Stir to coat and arrange in an even layer.

Pat chicken dry with paper towels and place on a plate. Drizzle with oil and season with spices. Add to the baking sheets, nestling chicken into the sweet potatoes.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, flipping halfway through, until sweet potatoes are fork-tender and chicken is cooked through, about 25 minutes. Remove from oven.

Meanwhile, zest limes into a large bowl. Add honey and hot sauce, then stir to combine. Set hot honey aside. (Reserve limes for the next step.)

Juice reserved limes into another large bowl.

Peel and mince shallot. Add to the bowl with the lime juice along with oil, salt, and pepper. Whisk to combine the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the dressing. (Reserve remaining cilantro for serving.)

Peel mangoes and slice flesh away from the pit, starting with the flat sides; roughly chop the flesh. Add to the bowl.

Quarter, core, and medium dice apples. Add to the bowl and stir to combine the salad. Set aside.

When the sweet potatoes and chicken are done, remove from the oven. Transfer chicken to the bowl with the hot honey and toss to coat.

To serve, divide chicken, sweet potatoes, and salad between plates. Top with reserved cilantro and enjoy!

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