Roasted Tahini Chicken Thighs & Sweet Potato

2 servings. 420 calories. 47g protein

  • 1lb Chicken Thighs (boneless, skin on)
  • 1 Sweet Potato (large, peeled, cubed)
  • 2 tsps. Coconut Oil (melted)
  • 2 tsps. Cumin
  • Sea Salt & Black Pepper
  • 1 tbsp Tahini
  • 1 ½ tbsps. Water
  • 1 tbsp Mint Leaves (fresh, chopped)


  1. Preheat the oven to 400℉ (205℃). Line a baking sheet with parchment paper.
  2. Diced up the sweet potato in small cubes.
  3. Place the chicken thighs and sweet potato on the prepared baking sheet. Rub the coconut oil, cumin, salt and pepper into the chicken and sweet potato to coat well. Cook for 20 minutes, tossing the sweet potato halfway through.
  4. Meanwhile, mix the tahini with the water until you get a creamy consistency.
  5. Drizzle the chicken and sweet potato with the tahini sauce and garnish with mint. Enjoy!

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