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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 706 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 small bunches asparagus
  • 2 lb chicken thighs, boneless skinless
  • 1 small bunch cilantro
  • 2 (1 inch) pieces ginger root
  • 1 lime
  • 2 lb sweet potatoes
  • black pepper
  • chili-garlic sauce
  • coriander, ground
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce.
    • 2 lb sweet potatoes
    • 2 small bunches asparagus
    • 1 lime
    • 2 (1 inch) pieces ginger root
    • 1 small bunch cilantro
  3. Peel and medium dice sweet potatoes; transfer to a large baking sheet pan.
  4. Snap or cut off the woody ends of the asparagus; add to the baking sheet with the potatoes.
  5. Drizzle oil over veggies and season with salt and pepper; toss to combine, then spread out in an even layer. Place in the oven and bake until vegetables are fork-tender, about 20 minutes.
    • 4 tsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  6. Meanwhile, preheat a large skillet over medium-high heat.
  7. Pat chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 2 lb chicken thighs, boneless skinless
    • ½ tsp salt
    • ¼ tsp black pepper
  8. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 4 tsp extra virgin olive oil
  9. Working in batches if necessary, add chicken to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a clean plate and loosely cover with aluminum foil (the chicken will not be cooked all the way through).
  10. Meanwhile, peel and mince ginger.
  11. Shave cilantro leaves off the stems; discard stems and mince the leaves.
  12. Return skillet to medium heat. Juice lime into the skillet. Add ginger, half of the cilantro (reserving the rest for garnish), oil, chili-garlic sauce, honey, and coriander. Stir to combine the sauce.
    • 3 tbsp extra virgin olive oil
    • 4 tsp chili-garlic sauce
    • 4 tsp honey
    • ¼ tsp coriander
  13. Return chicken to the skillet, along with any accumulated juices. Cover and simmer until chicken is cooked through, about 10 minutes.
  14. To serve, divide chicken and vegetables between plates. Sprinkle with reserved cilantro and enjoy!

Nutrition per Serving

Calories
706
Fat
29g
Net Carbs
50g
Protein
52g

Cookware

  • aluminum foil
  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater (optional)
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon
  • tongs
  • vegetable peeler