Sunday, October 21, 2012

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes

This is a lazy dinner. It takes a little bit of cooking time, but requires very little effort. As a plus, it also dirties very few dishes. I'm not a huge fan of sweet potatoes (which must explain why we keep receiving them in our CSA box). The chipotle in this recipe does a nice job of counteracting the sweetness of the potatoes. I halved the sauce, but used 3 chipotles, so feel free to increase the heat a bit.

One year ago: Salted Peanut Butter Cookies
Two years ago: Cosmopolitan Cupcakes
Three years ago: Peanut Butter Noodles

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes (from In the Kitchen with a Good Appetite)

4 sweet potatoes (10 ounces each), peeled and cut into 1" pieces
3 tbsp olive oil, divided
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
2 tsp cider vinegar
1 1/4 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless skinless chicken breasts
chopped cilantro or basil for garnish

1. Preheat oven to 400F.
2. Place sweet potatoes in a roasting pan and toss with 2 tbsp of olive oil.
3. Roast sweet potatoes for 15 minutes.
4. Meanwhile, in a small bowl, mix together 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub paste on chicken.
5. Place chicken on top of sweet potatoes and roast until chicken is cooked through, 25 minutes.
6. Garnish with herb of your choice and serve.

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