Description
Chicken Thighs and Swiss Chard recipe for weeknight meals.
Ingredients
- 1 lb Sweet Potatoes - clean and peel and cube
- 1 lb boneless skinless chicken thighs
- 1 lb sliced portabello small mushrooms - cleaned and cut to make bite-size pieces
- 1 lb Swiss chard - cleaned and remove the stem
- 6 tbsp olive oil (affiliate)
- 6 tbsp balsamic vinegar
- 2 tsp thyme-dried
- 2 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper (affiliate) lined baking sheet (affiliate). Drizzle a little olive oil (affiliate), a little thyme, and a little balsamic vinegar on the vegetables.
- Clean the mushrooms, break them into bite-size pieces, and toss them in a bowl with a little olive oil (affiliate), a little balsamic vinegar, and a little dried thyme (affiliate). Set aside. These items will be added later in the cooking process.
- In another bowl, clean, remove the stem, and chop from the Swiss chard. Then add a little olive oil (affiliate), a little thyme, and a little balsamic vinegar and toss. Set aside. These items will be added later in the cooking process.
- Toss the chicken thigh with a little olive oil (affiliate), a little thyme, and a little balsamic vinegar. And add them to the baking sheet (affiliate). Bake the chicken and sweet potatoes for 20 minutes. Then turn them over and add the mushrooms for another 20 minutes. Next, add the chopped Swiss chard on top of the other vegetables on both baking sheets (affiliate) and cook for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chicken thigh
- Method: roasting
- Cuisine: American, oven roasted recipe
Nutrition
- Serving Size: 1
- Calories: 322.39 kcal
- Sugar: 7.88 g
- Sodium: 773.56 mg
- Fat: 17.08 g
- Saturated Fat: 2.78 g
- Trans Fat: 0.02 g
- Carbohydrates: 23.6 g
- Fiber: 4.39 g
- Protein: 19.89 g
- Cholesterol: 71.06 mg