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Chicken Breast And Sweet Potatoes

Sheet Pan Chicken Breast and Sweet Potatoes Recipe

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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1½ to 2 lb total)
  • 2 medium sweet potatoes (about 1 lb), cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely grated

Method
 

  1. Preheat oven to 425°F (220°C) and line a large sheet pan. Toss sweet potato cubes with 1 tbsp olive oil, half the salt, pepper, garlic powder, and paprika. Spread in a single layer.
  2. Add chicken breasts to the pan, rub with remaining 1 tbsp oil, and season with remaining salt, pepper, and garlic powder. Roast 20 minutes.
  3. Whisk honey, soy sauce, Dijon, and grated garlic until smooth. Brush glaze over chicken.
  4. Return to oven and roast 10-12 minutes more, until chicken reaches 165°F (74°C). Rest 5 minutes.
  5. Spoon pan glaze over chicken and serve hot with the sweet potatoes.

Notes

If your chicken breasts are large (over 8 oz each), slice them in half horizontally before seasoning so they cook through faster. The glaze pools under the potatoes and thickens as it rests. Spoon it over everything before the plates leave the kitchen.