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Spicy Ginger-Lime Chicken Thighs with Sweet Potatoes & Asparagus
- 30 min
- 2–6 servings
- 702 kcal / serving
- ★ 4.4 on Mealime
Juicy chicken thighs with a tangy lime-ginger glaze, roasted with sweet potatoes and asparagus for a balanced weeknight meal. The combination delivers a tender bite, crisp veggies, and bright citrus notes that come together quickly.
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Ingredients
- 1 small bunchasparagus
- 1 lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- 1 (1 inch) pieceginger root
- ½lime
- 1 lbsweet potato
- sweet potatoes
- limes
From the pantry: black pepper, chili-garlic sauce, coriander, ground, extra virgin olive oil, honey, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler
Directions
- Toss the sweet potatoes on a baking sheet with the asparagus and drizzle with oil, then season with salt and pepper. Spread into an even layer and bake at 425°F until fork-tender, about 15–20 minutes.
- pat chicken thighs dry; season both sides with salt and pepper.
- Heat a skillet over medium-high heat and swirl in a little oil once hot.
- Cook the chicken until browned on each side, about 2 minutes per side, then move to a plate and loosely cover with foil.
- Peel and mince the ginger. Finely chop cilantro leaves and set aside the stems or reserve a portion for garnish.
- In the skillet, squeeze the lime, add ginger, half the cilantro, oil, chili-garlic sauce, honey, and coriander; stir to form a cohesive sauce.
- Return the chicken to the skillet with any juices, cover, and simmer until cooked through, about 8–10 minutes.
- Serve by dividing the roasted vegetables and chicken onto plates, then topping with the remaining cilantro for a fresh finish.
Two tips
- Prep the vegetables ahead and refrigerate for faster assembly later.
- Swap lime with lemon for a lighter citrus note, or serve with extra cilantro on the side.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 51 g
- Carbs
- 60 g
- Fat
- 29 g
- Fiber
- 10 g
- Sodium
- 352 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.