One Pan Chicken and Artichokes
Parsley-Lime Mashed Sweet Potatoes
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Ingredients
- 2 (12-oz) jars marinated artichoke hearts
- 2½ lb bone-in, skin-on chicken thighs
- 2 red bell peppers, cut into wedges
- 1 red onion, cut into wedges
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 425°F. Drain artichokes, reserving liquid.
- Arrange chicken on a large rimmed baking sheet, skin sides up. Brush reserved artichoke liquid over chicken.
- Arrange artichokes, bell peppers, and onion around chicken.
- Bake 35 to 45 minutes or until chicken is done and vegetables are tender. Drizzle with lemon juice.
Side Dish Ingredients
- 1½ lb sweet potatoes, peeled and coarsely chopped
- ¼ cup milk
- 2 Tbsp butter, melted
- 1 Tbsp lime juice
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil in a Dutch oven.
- Reduce heat, and simmer 15 minutes or until potatoes are tender.
- Drain; add milk, butter, lime juice, and parsley. Mash with a potato masher to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
299
|
122
|
421
|
| Fat (g) | 19 | 4 | 23 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 11 | 19 | 30 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 677 | 89 | 766 |
Low Carb Meal Plan
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