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Honey Lime Chicken Thighs with Roasted Japanese Sweet Potatoes & Green Beans

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the chicken marinade:
  • 2.5 lbs organic boneless, skinless chicken thighs
  • salt
  • 1/3 cup coconut aminos
  • 2 tbs lime juice
  • 2 tbs avocado oil
  • 1-2 tbs honey
For the Japanese Sweet Potatoes
  • 4 Japanese sweet potatoes
  • 1-2 tbs avocado oil (optional)
  • 4 tbs grass-fed butter
  • celtic sea salt
For the garlic green beans:
  • 2 lbs organic green beans
  • 1 tbs avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp sea salt
  • lemon juice (optional
Optional pairing: honey bbq aoili
  • 4 tbs avocado mayo
  • 1 tbs bbq sauce (i use primal kitchen's)
  • 1 tbs mustard
  • 1 tbs honey
  • salt, pepper, paprika

Equipment

  • oven
  • Air fryer

Method
 

Prepare the chicken thighs:
  1. Salt all of the chicken thighs on both sides. Mix all of the marinade ingredients in a bowl and then pour over the chicken in a bowl. Let marinade for 30mins-24 hours (the longer, the better.)
  2. Airfry at 375 for about 10-15 mins or until the center reaches 165F. Let rest 10 mins before slicing. These also are amazing grilled.
Prepare the sweet potatoes:
  1. Preheat your oven to 400F. Using a fork, poke holes all around the sweet potatoes. You can add a drizzle of oil to the outside of the skin and rub it in with salt for a crispier potato skin but that's optional. Place the potatoes on a baking sheet and roast for 40-60 mins or until soft in the middle.
Roast the garlic green beans.
  1. Toss the green beans in the oil and the seasonings. Place on a baking sheet and roast at 400F for about 30 mins or until crispy. Top with lemon juice if desired.
Honey bbq aioli
  1. Mix all the sauce ingredients together in a bowl.
Assemble
  1. Place chicken thighs on the plate with the green beans and sweet potato. Slice the potato in half and max in drizzled honey, butter, and celtic salt. Serve with sauce.