Chipotle Chicken with Roasted Sweet Potato Salsa

Ingredients

• 4 boneless chicken thighs
• 2 tbsp tbsp chipotle in adobo
• 1 tbsp tbsp honey
• 2 medium sweet potatoes
• 2 tbsp tbsp avocado oil
• 1 cup cup cherry tomatoes
• 0.25 cup cup red onion
• 1 lime
• 0.25 cup cup fresh cilantro
• 0.5 tsp tsp ground cumin
• 0.75 tsp tsp salt

Instructions

1. 1

   Preheat oven to 425°F (220°C). Dice sweet potatoes, toss with 1 tbsp avocado oil, cumin, and half the salt, and roast 25-30 minutes until tender.

2. 2

   Whisk chipotle in adobo with honey and remaining avocado oil; coat the chicken thighs and let sit 10 minutes.

3. 3

   Sear chicken in a hot skillet 5-6 minutes per side until deeply browned and cooked through (165°F internal).

4. 4

   Halve cherry tomatoes, thinly slice red onion, and chop cilantro; toss with roasted sweet potatoes and lime juice to make the salsa.

5. 5

   Serve chicken topped with any pan glaze, alongside the sweet potato salsa.