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 :-)
- 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
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.