Friday, January 6, 2012

Spiced Chipotle Honey Chicken with Sweet Potatoes

Yum.  This was a delicious dinner and seriously easy.  While it does take longer than 30 minutes to make and cook, the idea is still simple - minimal chopping (just the sweet potatoes, garlic and chipotle chiles), throwing a handful of ingredients together and ending up with a delicious, flavorful and healthy meal.  Plus, since the majority of time is hands-off, you have lots of time for cleaning the kitchen, prepping side dishes or, if you're like me, working out.  (Seriously.) 

I only had 1 pound of chicken breast but while making the sauce, I forgot to halve the ingredients.  I think that ended up being a good thing because I just froze the unused second half and we'll be having this dish again in the next few months!

This was wonderful with a little bit of spice, heat and sweet.  We like our food milder so I only used 2 chiles but feel free to increase that if you can handle the heat.  My husband topped his chicken with extra honey and loved it that way.  I especially loved the roasted sweet potatoes in this dish (I think I forget how good sweet potatoes are!).   We served this with some roasted beets and leftover olive oil biscuits.

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
 Taken from: Pink Parsley
Serves 6-8 (can be halved easily)
  • 4-6 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
  • 3 Tbs olive oil, divided
  • 2-4 chipotle chiles in adobo sauce, minced (if you like your food more mild, use 2 chipotles)
  • 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
  1. Preheat the oven to 400 degrees.  Place the sweet potatoes in a medium bowl.
  2. In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to form a paste.
  3. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste.  Toss with the sweet potatoes.
  4. Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes.  Meanwhile, rub the chicken breasts with the remaining paste. 
  5. 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 (mine was probably closer to 22 minutes).
  6. Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.  Serve.


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