Spicy Honey Garlic Chicken Thighs with Roasted Sweet Potatoes and Kale – High Protein Heart Healthy Dinner

One Pan · Meal Prep Friendly · Anti-Inflammatory · High Protein

✔ Bone-in skin-on chicken thighs are one of the most forgiving, flavor-forward cuts of chicken you can cook — higher in zinc, iron, and B vitamins than chicken breast, and nearly impossible to dry out

✔ Raw honey delivers natural antimicrobial and anti-inflammatory compounds while keeping the glaze free of refined sugar — the heat from the pepper flakes and cayenne balances the sweetness so this never tips into dessert territory

✔ Garlic is one of the most studied anti-inflammatory foods available — allicin, its active compound, has been shown to lower blood pressure and reduce LDL cholesterol with consistent consumption

✔ Sweet potatoes are a slow-burning complex carb loaded with beta-carotene, potassium, and fiber — one of the best foods for blood sugar regulation and cardiovascular protection

✔ Kale is one of the most nutrient-dense leafy greens on the planet — rich in vitamin K, vitamin C, and lutein, all of which support arterial health and reduce systemic inflammation

HOW TO MAKE IT:

• Preheat oven to 425°F. Whisk together honey, garlic, soy sauce, apple cider vinegar, cayenne, smoked paprika, and red pepper flakes into a glaze. Set aside.

• Toss sweet potato cubes with olive oil, salt, and pepper and spread on a large sheet pan. Roast 15 minutes while you prep the chicken.

• Pat chicken thighs dry, season both sides with salt, pepper, and smoked paprika, and nestle skin side up into the center of the pan. Spoon half the glaze over the top and roast 20 minutes.

• Pull the pan out, spoon remaining glaze over the chicken, scatter kale around the edges and toss lightly in the pan drippings. Return to the oven for a final 10 to 12 minutes until the skin is caramelized, kale is crispy, and sweet potatoes are fork tender.

• Finish with fresh parsley, green onion, and sesame seeds. Serve straight from the pan.