Servings 2-3

Ingredients:

• 1 package of boneless, skinless chicken thighs (usually 6 in a package)

• 2 Tbs of ghee, Fourth and Heart

• 1-2 Tbs extra virgin olive oil

• Hot sauce 

• 1 head of broccoli, cut into large florets, roasted

• 2 sweet potatoes, baked

• 2 avocados, sliced

Directions:

Sweet Potato:

1. Preheat oven to 415 degrees.

2. Place sweet potatoes on a baking sheet and bake for about  45 min to an hour. Reserve on the side.

Roasted Broccoli:

1. Line a baking sheet with foil. Spread out broccoli florets. Drizzle with 1-2 tbs of olive oil, and then toss until coated. Season generously with salt and pepper.

2. Bake in 415 degree oven for 15-20 min (sometimes I'll go longer about 25, I like my broccoli nice and crispy brown!)

Chicken Thighs:

1. Lower oven to 350 degrees.

2. Heat a cast iron skillet to medium-medium high heat with ghee, Fourth and Heart.

3. Sear chicken thighs 2-3 minutes on each side. This gives them a beautiful golden brown color while keeping that moisture in resulting in a juicy chicken thigh!

4. Generously brush chicken thighs with hot sauce (I don't give an amount because this is preference depending on how much heat you like and can handle).

5. Bake in a 350 degree oven for about 20-25 minutes or until internal temperature reaches 165 degrees.

6. I like to mash up half of the sweet potato in a bowl (skin on, more nutrients, with a little added ghee, because more healthy fats yay!).

7. Then I top with roasted broccoli, 1/2 of a sliced avocado, and more hot sauce!

 

*This gives me roughly 3 meals, 2 thighs per serving! Also this combo of sweet potatoes, broccoli, and avocado happens to be my favorite but, you can use any veggies you like, add the chicken to a salad, or use as a main dish with other sides! Sometimes I use BBQ sauce instead of hot sauce (I'll share my sauce recipe later).

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