Here’s an easy, budget-friendly, healthy meal to try. Allow one hour from start to finish.

Ingredients:

• 6 chicken thighs - bone in, skin on

• 1 T olive oil

• juice from one fresh lime

• 1 t fresh lime zest

• 1 T minced fresh garlic (or 1 t granulated)

• 1 t oregano

• 1/2 t paprika

• 1 t sea salt (or to taste)

• 1 t ground black pepper (or to taste)

• 3 medium sweet potatoes

• 1 T avocado oil or light olive oil

• S&P to taste

• cinnamon

• For the chicken:

Instructions:

Mix the rub ingredients together in a non-reactive baking dish (glass or ceramic). If your lime isn’t very juicy add a good splash of vinegar (ACV, rice vinegar or even plain old white vinegar will do). Add chicken thighs to the baking dish and use your hands to rub the mixture into the meat, coating evenly. Arrange them skin side up, and set aside for 30 minutes.

For the sweet potatoes:

Cut each in half crosswise, the each half into 4 wedges. Arrange on a baking sheet lined with parchment paper (or just grease the pan first so they don’t stick). Drizzle the oil, sprinkle a bit of S&P, and use your hands to toss and coat well. Arrange the wedges evenly on the pan and sprinkle a very light dusting of cinnamon over them.

Preheat oven to 375F

Place chicken on an upper rack in the hot oven, let roast for 40 minutes. At that point baste the chicken with the juices and place the sweet potatoes on a lower rack in the oven. Let everything roast for another 20 minutes or until sweet potatoes are tender and chicken is nicely browned and cooked throughout. Your kitchen is going to smell AMAZING.

Serve with a simple salad of dark leafy greens dressed with oil & lemon or lime, or try a side of steamed kale or collards drizzled with a bit of the chicken juices. Remember, farmers markets are open and the best place to get leafy greens (they’ll be super fresh and rich in vital nutrients).