Lunch: Roasted Chicken, Potatoes, and Poblano Peppers

Recipe by Woman's Day Kitchen The spice of poblano peppers gives this dish of roasted chicken and potatoes a lively kick.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Roasted Chicken, Potatoes, and Poblano Peppers

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 medium sweet potatoes
3 small Yukon gold potatoes
2 small poblano peppers
3 tbsp. olive oil
kosher salt
Pepper
4 small chicken legs
1 tbsp. fresh lime juice
2 tsp. paprika
1/2 tsp. ground cinnamon

Instructions

Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the sweet potatoes, Yukon Gold potatoes, and poblanos with 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
In a large bowl, toss the chicken with the lime juice and remaining tablespoon oil, then the paprika and cinnamon.
Nestle the chicken pieces among the vegetables and roast until the chicken is cooked through and the vegetables are golden brown and tender, 25 to 30 minutes.

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