cuban

Baked Chicken Thighs with Pineapple Onion Glaze and Roasted Sweet Potatoes

Name: Baked Chicken Thighs with Pineapple Onion Glaze and Roasted Sweet Potatoes
Yield: 1 serving
Cuisine: cuban
Ingredients: 200 g boneless skinless chicken thighs; 240 g sweet potato, peeled and cubed; 10 g olive oil; 60 g onion, sliced; 90 g pineapple juice; 15 g lime juice; 10 g honey; 6 g garlic, minced; 1 g ground cumin; 1 g dried oregano

This roasted dish pairs boneless skinless chicken thighs with sweet potato, peeled and cubed, onion, sliced and pineapple juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

78 g Carbohydrates

18 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g boneless skinless chicken thighs 242 kcal
240g sweet potato, peeled and cubed 206 kcal
10g olive oil 88 kcal
60g onion, sliced 24 kcal
90g pineapple juice 45 kcal
15g lime juice 5 kcal
10g honey 30 kcal
6g garlic, minced 9 kcal
1g ground cumin 4 kcal
1g dried oregano 3 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan.
sweet potatoolive oil
Toss sweet potato cubes with half the olive oil, salt, and pepper. Spread on the pan.
boneless skinless chicken thighssweet potatoground cumindried oregano
Season chicken with cumin, oregano, salt, and pepper. Nestle on the pan beside the sweet potatoes.
boneless skinless chicken thighsonionpineapple juicelime juicehoneygarlic
Whisk pineapple juice, lime juice, honey, and garlic. Brush half over the chicken and scatter onion slices over everything.
boneless skinless chicken thighssweet potato
Roast 20 minutes. Flip sweet potatoes and brush remaining glaze on chicken.
boneless skinless chicken thighssweet potato
Roast 10-15 minutes more, until chicken is cooked through and sweet potatoes are tender. Rest 3 minutes before serving.