I tried a new recipe that I found in Fitness Magazine. I am not usually a fan of Fitness Magazine and I am not really sure how a subscription started showing up at my mailbox monthly, but this last issue was chocked full of great looking recipes. This was easy to fix and very, very yummy and best of all used some of the bone-in chicken breasts that were in my freezer. Served with a simple spinach salad and whole wheat rolls. I'll make this again!
Chipotle-Glazed Roast Chicken with Sweet Potatoes
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry (I used bone-in chicken breasts but removed the skin)
Chopped cilantro, for garnish (optional)
Preheat the oven to 400°F. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber
Posting to Michael's Foodie Friday at Designs by Gollum. Thanks for hosting Michael!