Chipotle-Honey Chicken with Sweet Potatoes

I was searching through some recipe options for tonight and came across this one from the Pink Parsley blog. Max Man and I were very pleasantly surprised with the outcome! While it was a little spicy, that spice was nicely counteracted by the honey, cinnamon, cider vinegar and the natural sweetness of the sweet potatoes. It was a perfect blend of sweet and spice - and everything nice.

While the nutritional facts were not available for this one, I find it very similar to many of the other 300 - 400 calorie recipes I've made. My nutritional intuition is saying, this one is good for you :-)

Grocery List:

• 2 sweet potatoes, peeled and cut into 1/2 inch "coins" 
• 3 tbsp olive oil, divided
• 2 chipotle peppers in adobo sauce, minced (this is the spicy part!)
• 2 garlic cloves, minced
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt to taste
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 chicken cutlets

Preheat the oven to 400 degrees. Take the potatoes and cut each "coin" in half. Line an oven safe dish with aluminum foil and spray with vegetable oil cooking spray, then lay the sweet potatoes in the dish.

 

In a small bowl, mix together 1 tbsp of olive oil, chipotles, garlic, honey, vinegar, salt, cumin and cinnamon. Mix together the rest of the olive oil with 2 tsp. of the paste and brush that over the potatoes. Pop the potatoes in the oven and roast for 15 minutes.

 

I chose to cut the chicken cutlets in half, creating 4 petite pieces of chicken. Rub the chicken with the rest of the remaining paste.

After the potatoes roast, take them out and top them with the chicken.

Pop back into the oven and bake for another 15-20 minutes; I took mine out at 18 minutes and it was perfectly cooked, oh so tender! Scoop out onto a plate and dig in! Served with a black bean quinoa.