Pan-Seared Chicken Thighs with Roasted Sweet Potatoes

Juicy seasoned chicken thighs cooked until golden, served alongside a savory roasted sweet potato, green bean, and pinto bean hash.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.10/serving

Dietary

• High-Protein
• High-Fiber
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Halal
• Low-Saturated-Fat

Tags

• roast
• sauté
• healthy
• smoky

Ingredients

• 2 pound chicken thighs (boneless, skinless)
• 2 pound sweet potatoes (peeled, diced 1/2-inch)
• 1 pound green beans (trimmed)
• 2 can pinto beans (drained and rinsed)
• 3 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 400°F. Toss diced sweet potatoes, green beans, and pinto beans on a large baking sheet with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
2. Roast vegetables in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and golden.
3. Season chicken thighs evenly with 1 tbsp smoked paprika, 1 tbsp dried thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 6-7 minutes per side until deeply browned and internal temperature reaches 165°F.
5. Let chicken rest 5 minutes before serving alongside the roasted sweet potato and bean hash.

Notes

Store chicken and roasted hash together in meal prep containers for easy reheating.

Nutrition (per serving)

• Calories: 711
• Protein: 58.1 g
• Carbohydrates: 74.4 g
• Fat: 22.7 g
• Fiber: 14.2 g
• Sodium: 1868 mg
• Saturated Fat: 4.5 g
• Sugar: 13.1 g
• Cholesterol: 192 mg