Sheet Pan Chicken Thighs and Veggies
Ingredients
The chicken and veggies
-
8
pieces
boneless, skinless chicken thighs
-
3
large or 4 medium
sweet potatoes, cubed
-
2
cobs
corn, kernels removed
-
to taste
salt
-
to taste
pepper
-
for drizzling
avocado oil
The marinade
-
2
cups
100% pomegranate juice
-
⅓
cup
freshly squeezed lime juice
-
¼
cup
avocado oil
-
1
Tbsp
dijon mustard
-
1
Tbsp
jarred, minced garlic
-
¼
cup
chopped cilantro
-
1
tsp
salt
-
2
tsp
ground black pepper
Instructions
- Whisk together all marinade ingredients in a small bowl.
- Place chicken thighs in a resealable bag and add the marinade. Marinate overnight in the refrigerator.
- Preheat the oven to 400°F and spray a sheet pan with avocado oil.
- Cube the sweet potatoes and remove kernels from the corn cobs.
- Remove chicken from the bag and place on the sheet pan. Pour remaining marinade into a saucepan and simmer on low heat.
- Spread sweet potato cubes and corn around the chicken, drizzling with avocado oil, salt, and pepper.
- Bake in the oven for 30 minutes or until chicken reaches an internal temperature of 165°F.
- Bring the marinade to a rolling boil for 1-2 minutes while the chicken cooks, then reduce to a simmer.
- Once cooked, drizzle the sauce over the chicken and garnish with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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