Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes and Winter Squash
Yield: 4 servings
  • 20 oz butternut squash, peeled and cut into 1-inch pieces
  • 20 oz sweet potato, cut into 1-inch pieces
  • 2 tbsp olive ol
  • 4 chipotle chiles in adobo sauce, minced
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 2 tsp cider vinegar
  • 1¼ tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 4 boneless, skinless chicken breasts, rinsed and patted dry
  • chopped cilantro or basil for garnish
  1. Preheat the oven to 400. Toss the sweet potatoes and butternut squash with 1 tbsp of the olive oil. Spray a roasting pan with cooking spray and then spread the sweet potatoes and squash over it. Roast for 15 minutes.
  2. While the sweet potatoes and squash are cooking, in a small bowl, mix together the remaining tbsp of olive oil, chiles, garlic, honey, cider vinegar, salt, cumin, and cinnamon, until they form a paste. Rub the paste all over the chicken. Carefully place the chicken on top of the sweet potatoes and butternut squash. Put back in the oven and continue to roast until the chicken is just cooked through, about 25 minutes. Serve garnished with cilantro or basil.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2011/02/spiced-chipotle-honey-chicken-breasts-with-sweet-potatoes-and-winter-squash-eat-live-be-for-a-better-2011.html