Marinate Ahead
Lime-Chipotle Chicken Thighs
Roasted Sweet Potatoes and Apples
Ingredients
- ¼ cup fresh lime juice
- 3 Tbsp coconut aminos
- 1½ Tbsp minced chipotle peppers in adobo sauce
- 1¾ lb bone-in chicken thighs, skinned
Instructions
- Combine lime juice, coconut aminos, and chipotle pepper in a large zip-top freezer bag. Add chicken; seal and turn to coat. Chill 1 hour.
- Preheat oven to 400˚F. Remove chicken from marinade; discard marinade. Place on a large foil-lined rimmed baking sheet.
- Bake 40 minutes or until chicken is done.
Side Dish Ingredients
- 2¼ lb sweet potatoes, peeled
- 2 Gala apples, cored and quartered
- 2 Tbsp coconut oil, melted
- 2 Tbsp fresh chopped thyme
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut potatoes into 1-inch chunks; toss with all remaining ingredients in a 13- x 9-inch baking dish.
- Bake 35 minutes or until potatoes are tender, stirring occasionally.
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