Charred Lemongrass Chicken Bowl with Roasted Sweet Potatoes and Lime Yogurt

Ingredients

• 12 oz boneless skinless chicken thighs
• 1 tbsp lemongrass paste
• 2 tbsp soy sauce (or tamari)
• 1 tbsp honey
• 2 tbsp lime juice
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 lb sweet potatoes
• 2 tbsp olive oil
• 3/4 cup plain Greek yogurt
• 1/2 tsp ground cumin(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 cup cooked jasmine rice(optional)
• 1 tsp lime zest(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (220°C). Peel and cut sweet potatoes into 3/4-inch cubes. Mince garlic and grate ginger. In a bowl, mix lemongrass paste, soy sauce, honey, 1 tbsp lime juice, garlic, ginger, and 1 tbsp olive oil. Toss chicken with the marinade.

2. 2

   Roast sweet potatoes (about 20 minutes): Spread sweet potatoes on a sheet pan, toss with remaining 1 tbsp olive oil, and roast until browned and tender, flipping once halfway through.

3. 3

   Char the chicken (about 10 minutes): While the potatoes roast, heat a grill pan or skillet over high heat. Cook chicken in batches if needed, 4–5 minutes per side, until charred and cooked through (165°F/74°C).

4. 4

   Make lime yogurt and assemble (about 30 minutes total): Stir Greek yogurt with remaining 1 tbsp lime juice, lime zest (if using), and a pinch of salt/pepper. Serve chicken over rice (if using) with roasted sweet potatoes and spooned lime yogurt on top.