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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