Sheet Pan Chicken with Broccolini & Sweet Potatoes

Ingredients:

• 3 1/2 cups peeled sweet potatoes, chopped
• 3 Tablespoons olive oil, divided
• 4 bone-in-skin on chicken thighs, trimmed of the excess fat 
• 2 1/2 Tablespoons harissa paste, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground cumin
• 8 ounces broccolini
• 1 teaspoon maple syrup
• 1 cup Greek yogurt 

Instructions:

1. Preheat the oven to 450 F. 
2. In two seperate bowls, toss the chicken thighs and the sweet potatoes with 1 Tablespoon harissa paste, 2 Tablespoons olive oil, and 1/2 teaspoon salt and cumin. Once they are both tossed with this mixture, add them onto a lined baking sheet and spread across evenly.
3. Add the broccolini into a long piece of aluminum foil and add the remaining olive oil and coat. Fold the aluminum foil around the broccolini until it's completely covered. Place this on the baking sheet with the chicken and sweet potatoes. Roast for about 25 minutes or until the chicken reaches 165 F internally. 
4. For serving, add 1/4 cup yogurt onto 4 different plates, then add the chicken, sweet potatoes and broccolini onto these plates. Mix together the maple syrup, harissa and salt, then drizzle on top of the chicken.
5. Serve and enjoy!

Nutrition Information:

Serving Size: 1 Chicken Thigh + 1 Cup Vegetable Mix

Calories: 511

Fat: 28 g

Carbohydrates: 32 g

Fiber: 4 g

Sodium: 709 mg

Sugar: 11 g

Protein: 32 g