Honey Balsamic Chicken and Sweet Potatoes -

If you are looking for a dish that combines the delightful sweetness of honey with the tangy notes of balsamic vinegar, all beautifully paired with the earthiness of roasted sweet potatoes, then Honey Balsamic Chicken with Roasted Sweet Potatoes is your answer. This recipe not only promises a symphony of flavors but also showcases a balance that elevates each ingredient to its best. The succulent chicken, marinated in a luscious blend of honey and balsamic vinegar, complements the naturally sweet and creamy texture of roasted sweet potatoes, making it a perfect option for family dinners and meal prep alike.

Honey Balsamic Chicken and Sweet Potatoes

Discover the perfect blend of flavors with Honey Balsamic Chicken and Roasted Sweet Potatoes. This dish beautifully combines the sweetness of honey and the tanginess of balsamic vinegar, making for a delightful family dinner. The marinated chicken pairs flawlessly with creamy, roasted sweet potatoes, ensuring each bite is packed with nutrition and taste. Great for meal prep, this recipe is not only simple to make but also offers a satisfying balance of flavors that even picky eaters will love. Enjoy the art of cooking with this flavorful masterpiece!

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Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup balsamic vinegar

1/4 cup honey

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

For the Sweet Potatoes:

4 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Instructions

Marinate the Chicken:

- In a medium bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, dried thyme, dried rosemary, salt, and pepper until thoroughly combined.

- Place the chicken breasts into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more robust flavor.

Prepare the Sweet Potatoes:

- Preheat your oven to 400°F (200°C).

- On a large, rimmed baking sheet, combine the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Toss well until the sweet potatoes are evenly coated. Spread them in a single layer on the baking sheet to ensure they roast evenly.

Roast the Sweet Potatoes:

- Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, or until they are tender and golden brown. Stir halfway through the cooking time to promote even roasting.

Cook the Chicken:

- While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

- Remove the chicken breasts from the marinade, allowing any excess to drip off, and place them in the hot skillet.

- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the outside is beautifully golden. In the last few minutes of cooking, pour in any remaining marinade to glaze the chicken.

Serve:

- Once both the chicken and sweet potatoes are cooked, plate them together thoughtfully.

- Drizzle the chicken with the flavorful pan sauce, and if using, sprinkle fresh parsley on top for an added touch of color and freshness.

- Serve hot and enjoy this delightful meal!

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Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings