I will be making this again. And again. And again :) So yummy. And so good for you!! The flavors are amazing and the chicken is tender and juicy. Recipe courtesy of pink-parsley.com.
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbsp. olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbsp. honey, plus more for drizzling
1 Tbsp. 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
Preheat the oven to 400 degrees.
In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon.
Take 2 teaspoons of the above mixture and place in a separate, medium-size bowl. Add the remaining 2 tablespoons olive oil to this medium bowl. Mix well and add your sweet potatoes. Toss to coat.
Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the rest of the spice mixture (from the small bowl).
After the 15 minutes in the oven, stir the potatoes. Then carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 170 on an instant read thermometer), about 15-20 minutes longer
Divide the potatoes and chicken evenly among serving plates and drizzle with honey and garnish with cilantro.