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Spicy Sheet Pan Chicken thighs with Sweet Potatoes and Kale

Check out the Spicy Sheet Pan Chicken thighs with Sweet Potatoes and Kale calories and how many carbs in Spicy Sheet Pan Chicken thighs with Sweet Potatoes and Kale. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 bowl
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 717 (36% DV)
Fat: 53g (81% DV)
Carbohydrates: 15g (5% DV)
Protein: 44g (88% DV)
Ingredients:  Makes 3 servings (3 bowls)
1  teaspoon
 
1/4  cup
 
 
 
1  cup
 
 
1/8  cup
 
1  teaspoon
 
1/2  cup
 
 
1/2  teaspoon
 

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy Sheet Pan Chicken thighs with Sweet Potatoes and Kale ingredients. The serving size for any ingredient in Spicy Sheet Pan Chicken thighs with Sweet Potatoes and Kale may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Mix yogurt and harissa in a small bowl. Cover chicken thighs with mixture and set aside for 15 minutes.

Heat oven to 450 and set rack at 1/3 from the bottom. Cut sweet potato into 1/2 inch cubes, kale into 1 inch strips and onion into slices pole to pole. Toss together with 3 T oil. Season with salt, pepper and the cumin. spread on sheet pan and make 4 holes for the chicken.

Roast 30-35 minutes, stirring the vegetables half way through cook time until the chicken skin is brown and the juices run clear. If you would like the skin to brown more, remove the vegetables and place under the broiler until colored to your liking.

In a small bowl mix the remaining oil, cilantro, juice and zest from lime and the red pepper flakes. Serve on the side.
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