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Maple Chicken with Sweet Potato Wedges

Sticky maple-glazed chicken thighs with crisp paprika sweet potato wedges and garlicky wilted spinach.

Fits Dairy-free, Celiac, Hashimoto's and 9 more diets

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Maple Chicken with Sweet Potato Wedges
40 mintotal
1servings
9ingredients

Ingredients

  • 2 pieces chicken thighs, boneless, about 250 g
  • 2 pieces sweet potato, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup
  • 60 g baby spinach
  • ½ tsp salt
  • ½ piece lemon, zested

Method

  1. Toss the sweet potato wedges with oil, paprika and salt on a sheet pan.
  2. Roast the wedges at 425°F until soft inside and crisp at the edges.25 min timer
  3. Sear the chicken thighs in a hot skillet until deeply browned.6 min timer
  4. Add the garlic and maple syrup and turn the chicken until glossy.3 min timer
  5. Wilt the spinach into the pan with the lemon zest until just softened.2 min timer
  6. Plate the chicken over the spinach with the wedges alongside.

Why it works

  • Tree nut allergy: No nuts in the glaze, the wedges or the pan, just maple, paprika and olive oil.
  • Milk allergy: Nothing milky here; the glaze is maple syrup, garlic and olive oil.
  • Wheat allergy: Chicken, sweet potato and spinach need no coating or breadcrumbs.
  • Dairy-free: Olive oil does all the roasting and searing, no butter anywhere.

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More Dairy-free recipes

This recipe also fits: Celiac recipes, Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, Sheet pan recipes, One pan recipes, Gluten-free dairy-free recipes.