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

  • 2 small bunches
    asparagus
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
    cilantro
  • 2 (1 inch) pieces
    ginger root
  • 1
    lime
  • 2 lb
    sweet potatoes
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    coriander
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    2 lb sweet potatoes
    2 small bunches asparagus
    1 lime
    2 (1 inch) pieces ginger root
    1 small bunch cilantro
  • 3
    Peel and medium dice sweet potatoes; transfer to a large 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, about 20 minutes.
    4 tsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 6
    Meanwhile, preheat a large 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.
    2 lb chicken thighs, boneless skinless
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 9
    Working in batches if necessary, 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.
    3 tbsp extra virgin olive oil
    4 tsp chili-garlic sauce
    4 tsp honey
    ¼ tsp coriander
  • 13
    Return chicken to the skillet, along with any accumulated juices. Cover and simmer until chicken is cooked through, about 10 minutes.
  • 14
    To serve, divide chicken and vegetables between plates. Sprinkle with reserved cilantro and enjoy!