1.5 pounds boneless, skinless chicken thighs (or breasts) 3/4 cup plain yogurt (regular or greek) 1 tsp paprika 2 tsp cumin 1 Tbsp cayenne pepper 1 tsp dried oregano 4 cloves garlic, minced
juice from one lime pinch of salt and pepper
Combine all ingredients in a large Ziploc bag.
Close tightly and use your hands to mix everything around and make sure the chicken is well coated.
Marinate in the fridge at least 2 hours. (24 hours is best!)
Remove the chicken and cook as desired, discarding the remaining marinade. I cooked mine on a sheet pan with green beans at 400 for 15-25 minutes. Time will vary depending on the thickness of your chicken. Check internal temperature until it reaches 165. You may need to remove the green beans before your chicken is done!
To cook the sweet potatoes, thinly slice, spray with oil, season as desired and bake at 400 or 425 for 20-25 min flipping once.