pinterest success // chipotle honey chicken & sweet potatoes

i love when this happens. 
i have a new planner that has the menu-planning built into it…
it’s made this part of life so much easier.
on saturday, the hubs and i scour pinterest and say, 
“uh, that looks good!” and it goes on the schedge.
done and done. 
then we go to the store and get our week’s worth of shtuff,
and every night is like a fun trial, 
we always end up changing em just a bit
this one really just needed sweet potatoes
{which we usually buy anyway}
and the chipotle chilis
{that we are going to be putting in LOTS from now on.}
such a naughty flavor,
and it’s so easy.
and now that it’s in the planner,
we can go back to it later and say, 
“uh yeah, that’s going back on the schedge.”

Chipotle Honey Chicken with Sweet Potatoes
adapted from Pink Parsley
serves 4 {or 2, with lunch for tomorrow!}

  • 2 large sweet potatoes {or yams in our case} peeled and cut into 1-inch pieces
  • 3 Tbs olive oil
  • 4 chipotle chiles in adobo sauce, minced
  • 3 garlic cloves, minced
  • 2 Tbs honey, plus more for drizzling
  • 1 Tbs apple cider vinegar
  • 1 1/4 tsp kosher salt, plus more to taste
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 4 boneless, skinless chicken breasts
  • chopped cilantro, for garnish

Preheat the oven to 425 degrees. 

In a small bowl, mix together all but the cilantro {and chicken and potatoes} in a bowl. Mix well. Pour half over the sweet potatoes and mix until coated.

Scatter the potatoes on the bottom of a roasting pan or 9×13, and bake 20 minutes, stirring them every few minutes to keep em from burning.  While that gets happy, slather up your raw chicken boobs in with the remaining paste.

On the grill, or a grill-pan, sear both sides of the chicken to get that glaze in there and a bit more “grilled” flavor. {a few minutes on each side, on high heat}

Carefully place the chicken on top of the sweet potatoes {that are still in the oven, remember}, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15 or so minutes longer. Pour remaining juice from your chicken over the top {it’s ok, the “raw stuff” cooks out} and it will glaze and get nice n gooey.

Serve with chopped cilantro. Yum.

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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

1 comment on pinterest success // chipotle honey chicken & sweet potatoes

  1. Kylie
    March 20, 2013 at 6:41 pm (4 years ago)

    This looks amazing. What planner do you use?