YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Sweet Potatoes
Chicken thighs and sweet potatoes roasted on a single pan with a sticky honey-garlic glaze and crisp-tender broccoli florets.
INGREDIENTS
7 oz boneless skinless chicken thighs
0.5 cup sweet potato
1 cup broccoli florets
2 tsp extra virgin olive oil
1 tsp honey
1 tbsp coconut aminos
2 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp fresh ginger
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into small 1/2-inch pieces to ensure they cook at the same rate as the chicken.
In a small bowl, whisk together the olive oil, honey, coconut aminos, minced garlic, grated ginger, sea salt, and black pepper.
Place the chicken thighs and cubed sweet potatoes on the prepared sheet pan and drizzle with half of the honey-garlic sauce, tossing to coat evenly.
Spread the chicken and potatoes in a single layer and roast in the oven for 15 minutes.
Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining sauce.
Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken is cooked through and the vegetables are tender.