YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Sweet Potatoes
Roasted chicken thighs and sweet potatoes coated in a sticky honey-garlic glaze, served with charred broccoli florets.
INGREDIENTS
7 oz boneless skinless chicken thighs
0.5 cup cubed sweet potato
1.5 cups broccoli florets
0.5 tbsp extra virgin olive oil
0.5 tbsp raw honey
1 tbsp tamari
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a large sheet pan with parchment paper.
Dice the sweet potatoes into 1/2-inch cubes and cut the chicken thighs into bite-sized pieces.
In a small bowl, whisk together the honey, tamari, and minced garlic to create the glaze.
Place chicken and sweet potatoes on the pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Roast for 15 minutes, then remove the pan and add the broccoli florets.
Drizzle the honey-garlic glaze over the chicken and vegetables, tossing gently to ensure everything is well-coated.
Return to the oven for another 10-12 minutes until the chicken is cooked through and the broccoli is tender-crisp.