YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Sweet Potatoes
Tender chicken and sweet potatoes roasted on a single pan with a sticky honey-garlic glaze, served with charred broccoli and creamy avocado slices.
INGREDIENTS
5 oz chicken breast
0.75 cup sweet potato
1 cup broccoli florets
0.25 whole avocado
0.5 tbsp honey
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tsp apple cider vinegar
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the extra virgin olive oil, honey, minced garlic, apple cider vinegar, sea salt, black pepper, and smoked paprika until well combined.
Place the cubed sweet potatoes and bite-sized chicken breast pieces on the prepared sheet pan and drizzle with two-thirds of the honey-garlic glaze.
Toss everything together until evenly coated, then spread into a single layer, ensuring the chicken and potatoes aren't overcrowded.
Roast in the oven for 15 minutes, then remove the pan and add the broccoli florets to the empty spaces, drizzling them with the remaining glaze.
Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken is cooked through and the broccoli is slightly charred.
Divide the roasted chicken and vegetables onto plates and serve immediately with fresh, creamy avocado slices on top.