- 2 sweet potatoes, peeled and cubed
- 4 cups shredded kale
- 3 tablespoons extra virgin olive oil, divided
- ¾ cup crumbled feta cheese
- Salt and pepper
- 6 bone in, skin on chicken thighs
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 avocado, sliced or chopped
Preheat the oven to 425° F.
In a large baking dish, toss the sweet potatoes and kale with 1 tablespoon of the olive oil and the crumbled feta cheese. Season with salt and black pepper.
In a bowl, toss together the remaining 2 tablespoons of olive oil, the chicken, chipotle chili powder, smoked paprika, onion powder, garlic powder, ground cumin, salt, and pepper.
Nestle the chicken around the potatoes and kale. Bake for 40-45 minutes, until the chicken is cooked through and the sweet potatoes are fork tender.
Remove the chicken from the oven. Add the sliced avocado and serve hot.
- Yields: 4-6 servings
- Preparation Time: 1 hour
Related Articles