Maple dijon chicken with sweet potato kale salad 😋
INGREDIENTS
4 bone in chicken thighs
1/4 cup olive oil
2 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp hot sauce
1 tsp salt, pepper, garlic powder, paprika
400 for 40 min (flip halfway through)
1 large sweet potato
1 tbsp olive oil
Salt and pepper to taste
400 for 30 minutes
1 bunch kale
2 tbsp olive oil
1/4 red onion, thinly sliced
1/3 cup feta
1/4 cup sliced almonds
Juice of 1 lemon
INSTRUCTIONS
- 1
Whisk together olive oil, Dijon mustard, maple syrup, balsamic vinegar, hot sauce, salt, pepper, garlic powder, and paprika.
- 2
Coat the chicken thighs evenly with half of the sauce and place them skin side down on a baking sheet.
- 3
Dice the sweet potato into small cubes and place them on a baking sheet, drizzling with olive oil, salt, and pepper.
- 4
Place the chicken on top of the sweet potato on the baking sheet.
- 5
Bake the chicken and sweet potato at 400°F for 40 minutes, flipping the chicken halfway through.
- 6
While the chicken and sweet potato are baking, prepare the salad by removing the stems from the kale and roughly chopping the leaves.
- 7
Wash the kale and add it to a bowl, then massage it with olive oil for a few minutes to break down its toughness.
- 8
Add sliced red onion, feta, almond slices, and the cooled sweet potato to the kale.
- 9
Drizzle the salad with lemon juice before serving.
- 10
Once the chicken is done baking, brush the remaining sauce on top of the chicken and serve with the salad.