Name: Chicken Breast and Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, about 6 ounces (170 g) each; 3 tablespoons olive oil, divided; 1 tablespoon Cajun seasoning; 2 medium sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes; 1 medium red onion, cut into 1/2-inch (1.25 cm) wedges; 4 cloves garlic, thinly sliced; 2 tablespoons honey; 3/4 teaspoon kosher salt; 1/4 cup pecan halves (optional)

Description

Boneless chicken breasts and cubed sweet potatoes are tossed with Cajun seasoning and honey before roasting on a single baking sheet.

Ingredients

Scale

4 boneless skinless chicken breasts, about 6 ounces (170 g) each
3 tablespoons olive oil, divided
1 tablespoon Cajun seasoning
2 medium sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes
1 medium red onion, cut into 1/2-inch (1.25 cm) wedges
4 cloves garlic, thinly sliced
2 tablespoons honey
3/4 teaspoon kosher salt
1/4 cup pecan halves (optional)

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Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Place the chicken breasts on a cutting board and pound them to an even thickness.
Place the chicken in a large mixing bowl. Add 1 tablespoon of olive oil and the Cajun seasoning. Toss to coat the chicken evenly, then place it in the center of the prepared baking sheet.
In the same mixing bowl, combine the sweet potatoes, red onion wedges, sliced garlic, the remaining 2 tablespoons of olive oil, honey, and kosher salt. Toss until the vegetables are well coated.
Spread the sweet potato mixture around the chicken on the baking sheet in a single layer.
Roast for 15 minutes. Remove the pan from the oven, carefully stir the vegetables, and scatter the pecans over the vegetables if you are using them.
Return the pan to the oven and roast for another 10 to 15 minutes. The vegetables should be tender. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5 minutes. Stir the vegetables on the baking sheet to coat them in the pan juices.
Slice the rested chicken and serve it with the roasted vegetables.

Notes

Food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) as measured by a food thermometer.
Pounding the chicken breasts ensures they cook evenly and finish at the same time as the sweet potatoes.
Hot honey can be used in place of regular honey for a spicier finish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American