YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Sweet Potatoes
Tender chicken thighs and cubed sweet potatoes roasted to a golden finish on a single sheet pan, then tossed with fresh spinach and a sticky honey-garlic glaze.
INGREDIENTS
6 oz boneless skinless chicken thighs
1 medium sweet potato
2 cups baby spinach
1 tbsp honey
2 cloves garlic
0.5 tbsp extra virgin olive oil
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Peel and dice the sweet potato into 1/2-inch cubes, and cut the chicken thighs into 1-inch bite-sized pieces.
In a small mixing bowl, whisk together the honey, minced garlic, tamari, olive oil, sea salt, black pepper, and dried oregano.
Arrange the chicken and sweet potatoes on the prepared sheet pan, drizzle with the honey-garlic sauce, and toss until every piece is well coated.
Spread the mixture into a single layer and roast for 22-25 minutes, or until the chicken is cooked through and the potatoes are tender and browned.
Remove the pan from the oven, immediately add the fresh baby spinach, and toss gently until the leaves are just wilted from the residual heat.