Spiced Chipotle Honey Chicken with Potatoes
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 (I'm a lover of cilantro!!!)
Preheat the oven to 400 degrees.
This recipe serves 6, I only used 2 breasts and eyeballed the rest. You could definitely make this whole recipe and either have leftovers or freeze the rest for dinner in a couple weeks.Mix together 1tblsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin and cinnamon in a small bowl. Set aside. Mix the remaining olive oil with 2 teaspons of the chipotle paste you just made and toss with the sweet potatoes. Place the potatoes on the bottom of a roasting pan, or shallow baking dish and bake 15 minutes or until fork tender, stirring occasionally. Mine baked way longer than 15 minutes. The first time I made this my potatoes were hard and it was such a let down. Just make sure your taters are fork tender! You may want to prepare this ahead of time if it takes longer. While your taters are baking rub the chicken with the remaining chipotle paste. Place chicken on top of the potatoes and roast until the chicken is cooked through. Please make sure your tatos are close to being done. Yes, I said tatos, that's what I call them sometimes, it's not a type-o. :) This should take about 15-20 minutes, just make sure it is 165 degrees in the thickest part of the breast. Divide the chicken and potatoes evenly among plates and drizzle with remaining honey, and garnish with cilantro, if you so choose to do! Enjoy!
As seen on: Weekend Whatever