1 lb chicken thighs (boneless, skin on)
1 sweet potato (large, peeled, cubed)
2 tsp coconut oil, melted
2 tsp cumin
sea salt and black pepper
1 tbsp tahini
1 ½ tbsp water
1 tbsp mint leaves (fresh, chopped)
1
1. Preheat the oven to 400oF (205oC). Line a baking sheet with parchment paper.
2. Place the chicken thighs and sweet potato on the prepared baking sheet. Rub the coconut oil, cumin, salt, and pepper into the chicken and sweet potato to coat well. Cook for 20 minutes, tossing the sweet potato halfway through.
3. Meanwhile, mix the tahini with the water until you get a creamy consistency.
4. Drizzle the chicken and sweet potato with the tahini sauce and garnish with mint. Enjoy!
Ingredients
1 lb chicken thighs (boneless, skin on)
1 sweet potato (large, peeled, cubed)
2 tsp coconut oil, melted
2 tsp cumin
sea salt and black pepper
1 tbsp tahini
1 ½ tbsp water
1 tbsp mint leaves (fresh, chopped)