Savory Maple-Dijon Glazed Chicken with Sweet Potato Wedges and Garlic Spinach

Preheat your oven to 425°F. Cut 2 medium sweet potatoes into wedges and toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of paprika, and a pinch of salt.

Spread the wedges on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

While the sweet potatoes are baking, prepare the chicken. In a small bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of soy sauce.

Season 4 boneless, skinless chicken thighs with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the chicken thighs and sear for 5-6 minutes on each side until browned. Pour the maple-Dijon glaze over the chicken and reduce the heat to medium-low.

Cover the skillet and cook for an additional 5-7 minutes, basting occasionally, until the chicken is cooked through and the glaze is sticky.

For the garlic spinach, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant.

Add 4 cups of fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

To serve, plate the sweet potato wedges alongside the glazed chicken and garlic spinach, drizzling any remaining glaze over the top for extra flavor.