Baked Ginger-Garlic Chicken with Roasted Sweet Potato and Broccoli

Name: Baked Ginger-Garlic Chicken with Roasted Sweet Potato and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless (1.5 lbs) chicken thighs; 2 tbsp coconut oil; 3 tbsp, minced fresh ginger; 4 cloves, minced garlic; 2 tbsp apple cider vinegar; 1 tsp sea salt; 1/2 tsp black pepper; 2 medium, peeled and cut into 1-inch cubes sweet potatoes; 2 cups, florets broccoli

A comforting, anti-inflammatory main dish featuring tender chicken seasoned with fresh ginger and garlic, roasted alongside vibrant sweet potatoes and broccoli.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 boneless, skinless (1.5 lbs) chicken thighs
2 tbsp coconut oil
3 tbsp, minced fresh ginger
4 cloves, minced garlic
2 tbsp apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
2 medium, peeled and cut into 1-inch cubes sweet potatoes
2 cups, florets broccoli

Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp coconut oil, 3 tbsp minced fresh ginger, 4 minced garlic cloves, 2 tbsp apple cider vinegar, 1 tsp sea salt, and 1/2 tsp black pepper until smooth.
Step 2: Pat 4 boneless, skinless chicken thighs (1.5 lbs) dry with paper towels. Rub the ginger-garlic mixture evenly over all sides, then place in a 9x13-inch baking dish.
Step 3: Add 2 medium peeled sweet potatoes (cut into 1-inch cubes) and 2 cups broccoli florets to the baking dish. Toss with the remaining ginger-garlic mixture until vegetables are fully coated.
Step 4: Bake for 25-30 minutes, or until chicken reaches 165°F internally and vegetables are tender when pierced with a fork.