Friday, March 19, 2010

Recipe: Chipotle-Glazed Roast Chicken with Sweet Potatoes

Chipotle-Glazed Roast Chicken with Sweet Potatoes

So, I came across this recipe one day when looking for some new, healthier chicken dinners to try. This one caught my eye and even though my husband didn't like sweet potatoes, he said he would give it a try. Thank goodness we did because this recipe is a small piece of heaven. Holy moly it was amazing!! You have got to try this asap!!

The only 2 pieces of advice I can offer are:

1.) Make sure and dice your potatoes fairly small (we cubed them) so that they are fully cooked when you serve the dish; and

2.) Sprinkle a bit of salt and cinnimon on the sweet potatoes before you bake them. Gives them a bit more flavor!

Please, let me know if you try this and your thoughts on the recipe. I know I cannot wait to make it again!!

Chipotle-Glazed Roast Chicken with Sweet Potatoes

Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional)

1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.

2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.

3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired. ENJOY!!

Source: Fitness Magazine
**Click on link to be taken to the recipe so you can print it to try at home!!

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