Chicken Bacon Ranch Sweet Potato Bake

• Gluten free

• Meat

  • 1 1/2 lb Chicken thighs, skinless boneless
  • 3 slices No-sugar added bacon

• Produce

  • 12 oz Green beans
  • 1 Red onion, sliced (about 1 cup, small
  • 3 Sweet potatoes, peeled and cubed (about 3-3 1/2 cups, small
  • 2 tbsp Thyme, fresh

• Condiments

  • 1/3 cup Tessemae's ranch dressing

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Avocado oil + additional oil

Found on therealfoodrds.com

Description

Ingredients

• 3 small sweet potatoes, peeled and cubed (about 3-3½ cups)
• 12 oz. green beans, trimmed
• 1 small red onion, sliced (about 1 cup)
• 3 slices no-sugar added bacon, chopped (Recommend: whole30 compliant Pedersons Natural Farms No-Sugar Bacon)
• 1 Tbsp. avocado oil + additional oil for chicken thighs
• 2 Tbsp. fresh thyme (or 1 tsp. dried thyme)
• 1½ lbs. chicken thighs, boneless/skinless
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• ⅓-1/2 cup Tessemaes Ranch Dressing

Directions

• Pre-heat oven to 400 degrees. Line a sheet pan with parchment paper.
• Add the sweet potatoes, green beans, red onion, bacon, and fresh thyme to the sheet pan. Drizzle with avocado oil and toss to coat (because of the bacon, you just need a little oil).
• Layer the chicken thighs on-top of the veggies. Brush a little oil on each chicken thigh.
• Dash all sheet pan contents with sea salt and pepper and a little extra thyme or twigs of thyme if you wish.
• Bake for 20-25 minutes or until chicken is cooked through. Toss veggies one or two times during baking time.
• Remove from oven, drizzle with ranch and serve.

Nutrition