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When it comes to preparing a dish that is both delicious and nutritious, Honey Balsamic Chicken with Roasted Sweet Potatoes stands out as an excellent choice. This recipe brings together the tender juiciness of chicken, marinated in a sweet and tangy honey balsamic glaze, paired with perfectly roasted sweet potatoes that add depth through their natural sweetness and creamy texture. Not only is this dish a feast for the taste buds, but it also offers a balanced meal that can be enjoyed for family dinners or as part of your meal prep for the week ahead.

Honey Balsamic Chicken and Sweet Potatoes

Discover the deliciousness of Honey Balsamic Chicken with Roasted Sweet Potatoes, a meal that perfectly balances flavor and nutrition. This easy recipe features juicy chicken coated in a sweet and tangy glaze, paired with creamy roasted sweet potatoes. Ideal for family dinners or meal prep, this dish is packed with vitamins and protein, making it a healthy choice packed with taste. Try it today for a delightful dining experience!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup balsamic vinegar

1/4 cup honey

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

For the Sweet Potatoes:

4 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper.

      - Place the chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over, and seal or cover. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator for best flavor).

        Prepare the Sweet Potatoes:

          - Preheat your oven to 400°F (200°C).

            - On a large baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer for even roasting.

              Roast the Sweet Potatoes:

                - Place the baking sheet in the oven and roast for about 25-30 minutes, or until the sweet potatoes are tender and golden, stirring halfway through for even cooking.

                  Cook the Chicken:

                    - While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

                      - Remove the chicken from the marinade, letting any excess drip off, and place it in the hot skillet.

                        - Cook the chicken for about 6-7 minutes on each side, or until it’s cooked through and the internal temperature reaches 165°F (75°C).

                          - Pour any remaining marinade into the pan during the last few minutes of cooking to create a delicious glaze.

                            Serve:

                              - Once the chicken and sweet potatoes are done, arrange them on plates.

                                - Drizzle the chicken with the pan sauce and sprinkle with fresh parsley, if desired.

                                  - Serve immediately and enjoy!

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                                      Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings