Friday, January 27, 2012

Roasted Chipotle Chicken and Sweet Potatoes

4 sweet potatoes, peeled and cut into 1 inch pieces
2 1/2 tablespoons olive oil
4 chipotle chiles in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts

In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes at 400 degrees.

In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each chicken breast.

Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes.

Serves six. 407 calories, 38 g protein, 45 g carbohydrates, 8 g fat, 6 g fiber.

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