Clean Eating Sunday Supper: Spicy Chicken Thighs, Okra, and Sweet Potatoes

Ever have one of those meals that just screams Sunday supper? This one does it for me. Every. Single. Time. This is going to be a quick little post, so forgive the brevity, but had to share this with y'all after my clean eating challengers RAVED about the chicken. Those lucky folks got to enjoy the leftover two different ways also--quesadillas and BBQ chicken pit-zas!

Mama, daddy, and toddler approved!

I can't recall where I originally found this recipe, but it is my husband's absolutely favorite way to have chicken. The toddler...well, she's quite picky these days. I've made a concerted effort to have dinner ready early enough that the three of us can eat together to hopefully eliminate some of the dinner time stand-offs. When this meal popped up on the menu for the week, I decided to make her piece of chicken without the spices (just the yummy honey vinegar sauce brushed on at the end). That little stinker of course didn't tough her chicken....but instead ate ALL of the chicken on my plate. Well played, tiny boss, well played.

**21DFers: Sub chicken breasts for the thighs. Change preparation so that chicken is baked for 10 min per side at 425 degrees. Kick on the broiler, then brush with sauce and broil for 60 seconds a side.

Sweet and Spicy Chicken Thighs with Roasted Okra and Baked Sweet Potatoes


Ingredients:

3 lbs boneless, skinless chicken thighs (pardon the large amount--remember how I said we used this for THREE dinners that week??)

3 tspn garlic powder

2 tspn chile powder

1 tspn salt + some for sprinkling

2 tspn cumin

2 tspn parika (smoked paprika is super yummy!!)

½-1 tspn cayenne pepper

6 tbsp honey

2 tspn apple cider vinegar

EVOO

pepper

3 sweet potatoes, cut in half (enjoy ½ a potato with your dinner tonight. We need one full potato for another night’s meal, so add/remove potatoes based on your family size)

1 clamshell okra, sliced from tip to end (leave end in tact)


Preparation:

**Your oven will work overtime with this meal, but if you’re strategic it all comes together easily!

Preheat oven to 450 degrees. Line a baking sheet with foil to make clean up easy. Rub potatoes halves with EVOO and sprinkle with a pinch of salt. Place on baking sheet, cut side up, in the oven for 15 minutes.

While potatoes bake, toss okra with a tspn of EVOO and a little salt and pepper. Set aside. In a large bowl combine garlic powder through cayenne. Toss chicken thighs with spice mixture and leave in bowl to soak up the spices.

When the 15 minutes is up, scoot the potatoes to one side of the baking sheet, and place okra on the other half. Bake for another 15 minutes. Remove from oven and turn broiler on high. Set baked potatoes aside, but okra will return to the oven on the bottom rack.

Line the bottom of your roasting pan (you know the weird on that comes with your oven??) with foil for easy clean up. Spray the top rack with cooking spray. Lay chicken on pan.  Place chicken on top rack in oven (remember okra is on bottom) and broil for 5 minutes. Flip chicken over and broil for another 5 minutes.

In a small bowl, mix together honey and vinegar. Brush mixture on chicken and return to oven for 60 seconds. Flip chicken again, brush other side, and pop back in oven for a final 60 seconds.

Serve up this yummy supper!! I enjoyed two small pieces of chicken, a half a potato (sprinkled with cinnamon), and 8-10 pieces of okra. Illegal not-so-clean tip: the okra is delish dipped in a little ranch!

Leftovers two different ways! That's what I call a #momwin!