The only word that describes this recipe is...YUM.
It's healthy, it's fresh and it's just darn pretty to look at.
•4 Sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
•2 ½ tablespoons olive oil
•4 chipotle chiles in adobe sauce, minced
•2 garlic cloves, minced
•2 tablespoons honey
•2 teaspoons cider vinegar
•1 ¼ teaspoons salt, plus additional to taste
•1 teaspoon cumin
•½ teaspoon cinnamon
•6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
•Chopped cilantro, for garnish (optional)
1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 min.
2. 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.
3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25-30 minutes. Serve garnished with cilantro. If desired.
**My tips – just try it. That’s all I got.