Honey Lemon Chicken with Crispy Sweet Potatoes

Name: Honey Lemon Chicken with Crispy Sweet Potatoes
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 600 g diced sweet potatoes; 2 Tbsp Olive Oil; Salt; Pepper; 700 g diced chicken thigh fillets; 1 Tbsp Paprika; 1 Tsp Cayenne Pepper; 1 Tsp Garlic Powder; 1 Tsp Onion Powder; 2 Tbsp Olive Oil; 1 Lemon; Salt; Pepper; 150 g Green Beans; 2 cloves fresh garlic; 50 g Salted Butter; 1 handful fresh parsley; lemon juice; 2 Tbsp Honey

45m

Serves 3

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Honey Lemon Chicken with Crispy Sweet Potatoes

facebook.com

45m

Serves 3

Directions

1Get your diced sweet potatoes into a baking tray.
2Coat sweet potatoes in olive oil, salt, and pepper.
3Chuck sweet potatoes in the oven or air fryer using the settings provided (Oven: 200°C/400°F, 25–30 min, flip halfway. Air Fryer: 200°C/400°F, 15–18 min, shake every 5 min).
4Get your diced chicken thigh into another baking tray.
5Coat chicken in paprika, cayenne pepper, garlic powder, onion powder, salt, pepper, olive oil, and lemon juice.
6Give the chicken a mix and chuck it into the oven or air fryer (Oven: 220°C/430°F, 18–22 min, spread evenly. Air Fryer: 200°C/400°F, 12–15 min, shake halfway).
7Get the chicken out when there's 10 minutes to go and add in your green beans.
8Put the chicken and green beans back in for another 10 minutes.
9Stir through fresh garlic, salted butter, fresh parsley, lemon juice, and honey.
10Serve the chicken and green beans on top of the crispy sweet potatoes.

Ingredients

600 g diced sweet potatoes
2 Tbsp Olive Oil
Salt
Pepper
700 g diced chicken thigh fillets
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
2 Tbsp Olive Oil
1 Lemon
Salt
Pepper
150 g Green Beans
2 cloves fresh garlic
50 g Salted Butter
1 handful fresh parsley
lemon juice
2 Tbsp Honey

Equipment

baking trayovenair fryer

Tips

For sweet potato cubes, roast in oven at 200°C (400°F) for 25–30 min, flipping halfway, or in air fryer at 200°C (400°F) for 15–18 min, shaking every 5 min.
For diced chicken thigh fillets, roast in oven at 220°C (430°F) for 18–22 min, spread evenly, or in air fryer at 200°C (400°F) for 12–15 min, shaking halfway. Add green beans for the last 5 minutes of cooking.
The 80/20 rule is a great aim, 80% whole food focused meals and 20% freedom.

Honey Lemon Chicken with Crispy Sweet Potatoes

45m

Serves 3

facebook.com

Honey Lemon Chicken with Crispy Sweet Potatoes

facebook.com

45m

Serves 3

Directions

1Get your diced sweet potatoes into a baking tray.
2Coat sweet potatoes in olive oil, salt, and pepper.
3Chuck sweet potatoes in the oven or air fryer using the settings provided (Oven: 200°C/400°F, 25–30 min, flip halfway. Air Fryer: 200°C/400°F, 15–18 min, shake every 5 min).
4Get your diced chicken thigh into another baking tray.
5Coat chicken in paprika, cayenne pepper, garlic powder, onion powder, salt, pepper, olive oil, and lemon juice.
6Give the chicken a mix and chuck it into the oven or air fryer (Oven: 220°C/430°F, 18–22 min, spread evenly. Air Fryer: 200°C/400°F, 12–15 min, shake halfway).
7Get the chicken out when there's 10 minutes to go and add in your green beans.
8Put the chicken and green beans back in for another 10 minutes.
9Stir through fresh garlic, salted butter, fresh parsley, lemon juice, and honey.
10Serve the chicken and green beans on top of the crispy sweet potatoes.

Ingredients

600 g diced sweet potatoes
2 Tbsp Olive Oil
Salt
Pepper
700 g diced chicken thigh fillets
1 Tbsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
2 Tbsp Olive Oil
1 Lemon
Salt
Pepper
150 g Green Beans
2 cloves fresh garlic
50 g Salted Butter
1 handful fresh parsley
lemon juice
2 Tbsp Honey

Equipment

baking trayovenair fryer

Tips

For sweet potato cubes, roast in oven at 200°C (400°F) for 25–30 min, flipping halfway, or in air fryer at 200°C (400°F) for 15–18 min, shaking every 5 min.
For diced chicken thigh fillets, roast in oven at 220°C (430°F) for 18–22 min, spread evenly, or in air fryer at 200°C (400°F) for 12–15 min, shaking halfway. Add green beans for the last 5 minutes of cooking.
The 80/20 rule is a great aim, 80% whole food focused meals and 20% freedom.