By emensah m
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the sweet potatoes into wedges. In a large bowl, toss them with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato wedges on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes are roasting, cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken pieces with 1 tablespoon of olive oil, cumin, salt, and pepper. Let it marinate for 15 minutes.
Thread the marinated chicken pieces onto skewers. Preheat a grill or grill pan over medium-high heat. Cook the chicken skewers for 6-8 minutes on each side, or until fully cooked and slightly charred.
To make the tahini-lemon drizzle, whisk together the tahini, juice of 1 lemon, 1 tablespoon of olive oil, and a pinch of salt in a small bowl. Adjust the consistency with a little water if necessary.
Prepare the Israeli salad by dicing the cucumber and tomatoes. Finely chop the red onion and parsley. In a bowl, combine the cucumber, tomatoes, red onion, parsley, a drizzle of olive oil, lemon juice, salt, and pepper. Toss well to combine.
Serve the grilled chicken kebabs with the roasted sweet potato wedges and Israeli salad on the side. Drizzle the tahini-lemon sauce over the chicken just before serving.
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By emensah m
This Main Course Mediterranean Chicken Healthy recipe is ready in 60 minutes and features boneless skin-on chicken thighs, sweet potatoes, cucumber and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the sweet potatoes into wedges. In a large bowl, toss them with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato wedges on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes are roasting, cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken pieces with 1 tablespoon of olive oil, cumin, salt, and pepper. Let it marinate for 15 minutes.
Thread the marinated chicken pieces onto skewers. Preheat a grill or grill pan over medium-high heat. Cook the chicken skewers for 6-8 minutes on each side, or until fully cooked and slightly charred.
To make the tahini-lemon drizzle, whisk together the tahini, juice of 1 lemon, 1 tablespoon of olive oil, and a pinch of salt in a small bowl. Adjust the consistency with a little water if necessary.
Prepare the Israeli salad by dicing the cucumber and tomatoes. Finely chop the red onion and parsley. In a bowl, combine the cucumber, tomatoes, red onion, parsley, a drizzle of olive oil, lemon juice, salt, and pepper. Toss well to combine.
Serve the grilled chicken kebabs with the roasted sweet potato wedges and Israeli salad on the side. Drizzle the tahini-lemon sauce over the chicken just before serving.
Calories per Serving: 620
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