For those of you who know me I love to learn new ways to cook and modify what's already been done to be even better and tastier while keeping it clean! The is one of my favorite recipes that I use every week. My kids love it because the chicken is so tender and tasty, they also love sweet potatoes more than regular potatoes which BOOM! Bonus for nutritional value! My husband loves the fact that it tastes better than something you can get in a restaurant and you can eat it for 5 days and never get tired of it!
I hope you enjoy it and tweek it to ways your family will love it! Don't forget to stop back often for more exciting recipes and fitness tips and tricks!
Here it is!
Chipotle Roasted Chicken with Sweet Potatoes
4 Sweet potatoes ( 40 ounces) peeled and cut into 1 inch pieces
2 ½ tbsp olive oil
4 small tricolored peppers
4 garlic cloves finely chopped
2 tbsp honey
2 tsp cider vinegar
1 ¼ tsp salt to taste
1 tsp cumin
½ tsp cinnamon
Tabasco brand chipotle sauce shaken in to taste
6 boneless, skinless chicken breasts (2 pounds) rinsed and patted dry
Chopped cilantro for garnish (optional)
1. Preheat oven to 400. In a medium bowl toss sweet potatoes in the olive oil and scatter on the
bottom of a roasting pan. Roast for 15 minutes.
2. Thinly slice the tricolored peppers and sauté in a small pan over medium
3. In a small bowl mix together the sautéed peppers, garlic, honey, vinegar, salt, cumin, and
cinnamon to make a paste. Rub evenly over each breast
4. Place the chicken over top of the sweet potatoes and roast until chicken is cooked through,
about 25-35 minutes. Serve garnished with cilantro is desired
I hope you enjoy it and tweek it to ways your family will love it! Don't forget to stop back often for more exciting recipes and fitness tips and tricks!
Here it is!
Chipotle Roasted Chicken with Sweet Potatoes
4 Sweet potatoes ( 40 ounces) peeled and cut into 1 inch pieces
2 ½ tbsp olive oil
4 small tricolored peppers
4 garlic cloves finely chopped
2 tbsp honey
2 tsp cider vinegar
1 ¼ tsp salt to taste
1 tsp cumin
½ tsp cinnamon
Tabasco brand chipotle sauce shaken in to taste
6 boneless, skinless chicken breasts (2 pounds) rinsed and patted dry
Chopped cilantro for garnish (optional)
1. Preheat oven to 400. In a medium bowl toss sweet potatoes in the olive oil and scatter on the
bottom of a roasting pan. Roast for 15 minutes.
2. Thinly slice the tricolored peppers and sauté in a small pan over medium
3. In a small bowl mix together the sautéed peppers, garlic, honey, vinegar, salt, cumin, and
cinnamon to make a paste. Rub evenly over each breast
4. Place the chicken over top of the sweet potatoes and roast until chicken is cooked through,
about 25-35 minutes. Serve garnished with cilantro is desired
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