• Heat the oven 425°F. Use a non-stick sheet pan or line with parchment paper, set aside.
• In a small saucepan or skillet combine 3 tablespoons honey, ¼ cup olive oil, 2 teaspoons chili powder, 1 teaspoon salt, ½ teaspoon pepper, 1 clove garlic and 1 teaspoon ginger. Warm over low heat whisking until fully combined. Remove from heat and stir in 2 tablespoons cilantro and juice from 1 lime.
• Evenly space the chicken, 2 cut sweet potatoes, and 2 cups cauliflower on the sheet tray. Drizzle the warmed spice mixture over tossing with tongs to completely coat.
• Transfer the chicken and veggies to the oven for 20 minutes before turning the broiler on high for 5 minutes or until the chicken is browned and the sweet potatoes and cauliflower are tender.
• Meanwhile, in a blender or small food processor, add ¾ cup yogurt, ¼ cup cilantro, zest + juice from one lime, 1 clove garlic, ½ teaspoon salt, ½ teaspoon chili powder and ½ chopped  jalapeno (if using). Blend until smooth.
• Serve the chicken and veggies drizzled with cilantro yogurt sauce, and garnish with 3 chopped green onions.

SERVING SUGGESTIONS

• Serve with a grain like my favorite 10 minute farro or wild rice and a simple green salad.

SWAP SUGGESTIONS

• Protein: You can swap the chicken thighs for chicken breasts. Just increase the cooking time by 5 minutes or until the internal temperature reads 165° F. You can also swap the chicken for pork tenderloin and cook until its internal temperature reads 145°F.
• Vegetarian: Instead of using chicken in this recipe, double the cauliflower.

WEEKEND PREP / MAKE AHEAD

• Prepare Cilantro Yogurt Sauce and store in an airtight container.
• Pre-cut sweet potatoes, cauliflower, and green onions and store in an airtight container.