Savory Maple-Mustard Glazed Chicken with Sweet Potato Mash and Sautéed Greens

Begin by preheating your oven to 400°F. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of soy sauce, and a pinch of black pepper to create the glaze.

Pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Once hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip the chicken and pour the maple-mustard glaze over the top.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, peel and chop 2 large sweet potatoes into chunks. Boil them in a pot of salted water for 15-20 minutes until tender.

Drain and mash the sweet potatoes with 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt.

In a separate pan, heat 1 tablespoon of olive oil over medium heat and add 4 cups of chopped kale or spinach.

Sauté for 3-5 minutes until wilted, seasoning with salt and pepper to taste. Once the chicken is done, let it rest for a few minutes before serving.

Plate the chicken with a generous scoop of sweet potato mash and a side of sautéed greens, drizzling any remaining glaze from the skillet over the top for extra flavor.