Hey friends! Happy Friday! Hope you’ve had a great week. We’re heading into the weekend with hopes of a little productivity and rest. Perfect combo for a great weekend right?
I wanted to hop on real quick and share this awesome recipe we’ve been loving in our house lately. Full of nutritious veggies and filling chicken, it’s hard to go wrong here. One of my favorite things about this recipe, is that it can be cooked several different ways and you can use whatever veggies you have on hand. I love recipes that can be adapted to different lifestyles and preferences.
You mix all the marinade ingredients, and soak the chicken thighs, zucchini, bell pepper, and red onion in it for 30 minutes – 2 hours. I wouldn’t marinade it any longer than that, as the acidity in the lime juice can actually start cooking the chicken. Toss your sweet potato with olive oil (enough to coat) and 1/2 teaspoon salt. Arrange the sweet potato on baking sheet and bake for 10-15 minutes. Add pepper, zucchini, red onion, and chicken to pan.
Continue baking 20-25 minutes, until chicken is cooked through and vegetables are tender.
Serve chicken and vegetables topped with avocado and cilantro. That’s it! So easy. I usually cook some rice to go with it as well as it’s a nice filler and can help stretch the meal out a bit more.
You can barbecue the chicken instead of bake it, or pan fry it if you prefer. You can use russet potatoes instead of sweet, and add asparagus, broccoli, carrots, or whatever other veggies you have on hand. I love the versatility in this recipe!
Let me know if you try it!