Thursday, February 24, 2011

Chipotle Chicken with Sweet Potatoes

I love searching around for new blogs to follow.  I am usually pulled in by a recipe or specific ingredient.

Joanne from Eats Well with Others had me from hello.  On my first visit, I was captivated by this recipe for Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes.

It is a known fact on this blog that I adore sweet potatoes.  Did you know that I also love all things Chipotle?

This recipe had my attention.  Perfect for me because it used ingredients I typically keep on hand and there was minimal hands on time.

So we had it for dinner last night!  It was a hit!

Chipotle Chicken with Sweet Potatoes
adapted from In the Kitchen with a Good Appetite

2 large sweet potatoes
1.5lbs of boneless, skinless chicken breast
2 TBS of olive oil
2 tsp of cider vinegar
3 garlic cloves, minced
2 TBS of honey
4 chipotle peppers, minced
1 tsp of cumin
1/2 tsp of cinnamon
1/2 tsp of salt
parsley for garnish, chopped

Preheat the oven to 400degrees.  Brush 1/2 TBS of olive oil over a sheet pan.  Slice the sweet potato into 1" rounds.  Spread onto the baking sheet.  Brush the tops with 1/2 TBS of olive oil.  Place in the oven.  
Whisk together the remaining 1 TBS of olive oil, honey, chipotle peppers, garlic, vinegar, cumin, cinnamon and salt until it forms a paste.  Remove the sheet pan with the sweet potatoes from the oven.  Carefully place the chicken breasts on top of the potatoes.  Pour the chipotle mixture over the potatoes.  Return the sheet pan back to the oven.  Cook for about another 30 minutes or until the chicken is done.  Garnish with some fresh chopped parsley.  Enjoy!

1 comment:

I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!