Crispy Herb-Infused Baked Chicken with Spiced Sweet Potato Wedges and Avocado-Lime Drizzle

Preheat your oven to 425°F (220°C) to ensure a crispy finish on the chicken and sweet potatoes. In a mixing bowl, combine 1 cup of panko breadcrumbs, 1 tablespoon of dried oregano, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper to create the herb crust mixture.

Take 4 boneless, skinless chicken thighs and pat them dry with paper towels to help the crust adhere better.

Dip each chicken thigh into 1 beaten egg, allowing any excess to drip off, then coat it thoroughly in the herb crust mixture, pressing gently to ensure it sticks.

Place the coated chicken thighs on a baking sheet lined with parchment paper, leaving space between each piece for even cooking.

For the sweet potato wedges, wash and cut 2 large sweet potatoes into wedges, then toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt.

Spread the sweet potato wedges on a separate baking sheet in a single layer. Bake the chicken and sweet potatoes in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C), and the sweet potatoes are tender and slightly crispy.

While the chicken and sweet potatoes are baking, prepare the avocado-lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt in a food processor until smooth and creamy.

Once everything is cooked, serve the crispy chicken thighs alongside the spiced sweet potato wedges, drizzling the avocado-lime sauce generously over the top for a burst of flavor.

Enjoy your healthy and satisfying meal!