Roasted Chicken Thighs with Sweet Potato and Bean Salad

Ingredients

• 2 pieces Chicken thighs
• 1 large, halved Sweet potato
• 150 g, chopped Asparagus
• 200 g Mixed beans
• 100 g, halved Cherry tomatoes
• 1, diced Bell peppers
• 2 tablespoons, chopped Fresh herbs (e.g., parsley)
• 2 tablespoons Olive oil
• to taste Salt and pepper

Steps

1. Preheat oven to 200°C (390°F).
2. Season chicken thighs with salt and pepper, then roast until cooked through.
3. Roast sweet potato halves until tender.
4. Sauté asparagus in olive oil until tender.
5. Mix beans, cherry tomatoes, bell peppers, and herbs in a bowl.
6. Serve chicken with sweet potato, asparagus, and bean salad.