YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Sweet Potatoes
Tender chicken breast and sweet potatoes roasted on a single pan, glazed in a sticky honey-garlic sauce that caramelizes beautifully in the oven.
INGREDIENTS
5.5 oz chicken breast
0.75 cup sweet potato
1 cup broccoli florets
0.5 tbsp extra virgin olive oil
0.5 tbsp raw honey
1 tbsp tamari
1 tsp minced garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Dice the chicken breast into 1-inch cubes and peel and cube the sweet potato into 1/2-inch pieces to ensure even cooking.
In a small bowl, whisk together the extra virgin olive oil, raw honey, tamari, minced garlic, sea salt, black pepper, and red pepper flakes until well combined.
Place the chicken and sweet potatoes on the prepared sheet pan and pour two-thirds of the honey-garlic glaze over them, tossing to coat thoroughly.
Spread the chicken and potatoes in a single layer and roast for 15 minutes.
Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining glaze.
Return the pan to the oven and roast for another 10-12 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Serve immediately while the glaze is warm and glossy.