Ingredients
- 3 large sweet potatoes, peeled and diced small
- 12oz shaved (or quartered) brussels sprouts
- 2 tbsp olive oil
- salt + pepper
- 8 boneless chicken thighs
- 3/4 cup dried cranberries
- 3/4 cup crumbled feta
- 3/4 cup chopped pecans
Dressing/Marinade
- 1/2 cup olive oil
- 1/4 cup dijon mustard
- 1/2 cup honey
- 3 tbsp apple cider vinegar
- 3 cloves garlic, minced
- juice of 1 large lemon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper. Add sweet potatoes and brussels sprouts and toss with olive oil, salt, and pepper. Bake for 20 minutes and then toss, then bake another 10 minutes. Set aside.
- While baking, combine dressing ingredients by whisking all together. Add boneless chicken thighs to a large bowl and pour over half of the dressing, tossing to coat thighs. Let marinade for 30 minutes. Save the other half of the dressing.
- Air fry chicken at 425F for 14-16 minutes, flipping once half way. Place smooth side down first so that side gets crispy on the second half of cooking. Once meat reaches 160F, it is good to take out. Alternatively, bake at 425F for 20-25 minutes.
- Start making bowls by equally dividing veggies into four bowls. Chop up chicken and add to bowls, then evenly divide cranberries, feta, and pecans to the four bowls as well. Drizzle each bowl with remaining dressing. Serve!
Category: dinner, fall, salad
Method: air fry
Cuisine: American
