These are some of my favorite ingredients. It is very quick, quite easy, and reasonably healthy. All good things for a weeknight dinner. It is simultaneously sweet, spicy, earthy, and savory.
If you are looking for a healthy dinner to get you back on the healthy eating bandwagon, this is a good one. It's so flavorful you won't miss the butter, cheese, or cream.
serves 6
Ingredients:
- 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
- 3 Tbs olive oil
- 4 chipotle chiles in adobo sauce, minced
- 3 garlic cloves, minced
- 2 Tbs honey, plus more for drizzling
- 1 Tbs apple cider vinegar
- 1 1/4 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 6 boneless, skinless chicken breasts (about 2 lbs)
- chopped cilantro, for garnish
Directions:
Preheat the oven to 400 degrees. Place the sweet potatoes in a medium bowl.
In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.
Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.
Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer
Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro. Enjoy.
Recipe Source: pink-parsley
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