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Spicy Ginger-Lime Chicken Thighs with Sweet Potatoes & Asparagus .

  • 1 small bunch
  • 1 lb
    chicken thighs, boneless skinless
  • ½ small bunch
  • 1 (1 inch) piece
    ginger root
  • ½
  • 1 lb
    sweet potato
    black pepper
    chili-garlic sauce
    extra virgin olive oil
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    1 lb sweet potato
    1 small bunch asparagus
    ½ lime
    1 (1 inch) piece ginger root
    ½ small bunch cilantro
  • 3
    Peel and medium dice sweet potatoes; transfer to a baking sheet pan.
  • 4
    Snap or cut off the woody ends of the asparagus; add to the baking sheet with the potatoes.
  • 5
    Drizzle oil over veggies and season with salt and pepper; toss to combine, then spread out in an even layer. Place in the oven and bake until vegetables are fork-tender, 15-20 minutes.
    2 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Meanwhile, preheat a skillet over medium-high heat.
  • 7
    Pat chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 lb chicken thighs, boneless skinless
    ¼ tsp salt
    ⅛ tsp black pepper
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 9
    Add chicken to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a clean plate and loosely cover with aluminum foil (the chicken will not be cooked all the way through).
  • 10
    Meanwhile, peel and mince ginger.
  • 11
    Shave cilantro leaves off the stems; discard stems and mince the leaves.
  • 12
    Return skillet to medium heat. Juice lime into the skillet. Add ginger, half of the cilantro (reserving the rest for garnish), oil, chili-garlic sauce, honey, and coriander. Stir to combine the sauce.
    1 ½ tbsp extra virgin olive oil
    2 tsp chili-garlic sauce
    2 tsp honey
    ⅛ tsp coriander
  • 13
    Return chicken to the skillet, along with any accumulated juices. Cover and simmer until chicken is cooked through, 8-10 minutes.
  • 14
    To serve, divide chicken and vegetables between plates. Sprinkle with reserved cilantro and enjoy!