Wednesday, January 12, 2011

Honey Chipotle Chicken with Sweet Potatoes


How do you feel about grocery shopping?  I know, right.  There was a time in my life where I loved it.  Loved the hunt.  Loved the thrill of saving with coupons.  Love putting my new collections of fresh veggies and fruit and pretty cans away in my kitchen.  I even loved it when my stash ran low (or the fresh veggies rotted in the crisper drawer) and I had to return to the store for a fresh bouty.

Now, 10 years of marriage and 3 kids later, grocery shopping has sort of lost the thrilling excitement for me.  Now, it is a two-hour escapade of gathering necessary items that is going to crush my checkbook, while I'm hauling kids in and out of carseats and shopping carts.  To keep the crew happy, we have to look at the Barbie cakes in the bakery section and watch the fish swim after we get our cheese.

I guess the up side of this trauma is that I only have to do it every 2 weeks.  Or maybe that is the major contributing factor....2 weeks worth of groceries in one trip.  Hmmmm....

Well, either way, I'm in sore need of inspiration and motivation when I sit down to plan my menu and grocery list, knowing that two hours of frustration and fatigue (and general poverty!) will follow my planning.  So, I have been procrastinating.  Did you know that about me?  Major Procrastinator, right here.

Ok, long backstory just to say that I was able to whip this dinner up without a trip to the store...it's nice to have certain ingredients on hand.  It was so yummy!  I loved the spiciness of the chipotle peppers in adobo sauce (have you tried these??!) paired with the natural sweetness of the sweet potatoes.  Aside from the time it takes to bake the chicken, this meal came together in less than 30 minutes--the prep is so minimal!  I'll include the "30 Minute Meal" label on this one.

Honey Chipotle Chicken with Sweet Potatoes
adapted from Pink Parsley

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
4 boneless, skinless chicken breasts, trimmed and cleaned of excess fat (I like to halve my chicken, which I think cooks better)

Directions:
Preheat the oven to 400 degrees.  Place the sweet potatoes in a medium bowl.

In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon.  Toss with the sweet potatoes.

Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes.  Meanwhile, mix the remaining 2 tablespoons of olive oil with 2 teaspoons of adobo sauce to make a paste.  Rub the chicken breasts with the paste.

Stir the potatoes.  Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 20 minutes longer

Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.  Serve.

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