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–+ servings
Honey Garlic Chicken and Sweet Potato

One-Pan Honey Garlic Chicken and Sweet Potato Bliss

This Honey Garlic Chicken and Sweet Potato dish is a quick, wholesome dinner solution for busy weeknights.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless skinless chicken breasts or thighs Use your preferred cut for juiciness and flavor.
  • 1/4 cup Honey Provides a sticky sweetness; maple syrup is a great substitute.
  • 1/4 cup Soy sauce Opt for tamari or coconut aminos to keep it gluten-free.
  • 4 cloves Garlic Fresh minced garlic preferred; dried garlic can work in a pinch.
  • 2 tablespoons Olive oil Can be exchanged with vegetable oil if desired.
  • 1 teaspoon Paprika Try smoked paprika for a deeper flavor.
  • 1 teaspoon Thyme Substitute fresh thyme with dried if fresh isn't available.
  • to taste Salt & pepper Essential seasonings enhancing all flavors.
For the Sweet Potatoes and Veggies
  • 2 cups Sweet potatoes Nutritious and satisfying; regular potatoes can be swapped.
  • 1 cup Green beans Feel free to use broccoli or asparagus for variety.

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper in a bowl. Add chicken and coat well. Cover and marinate for at least 30 minutes.
  2. Peel and cube the sweet potatoes into 1-inch pieces. Toss with olive oil, salt, and pepper. Line a baking sheet with parchment paper and spread sweet potatoes in a single layer.
  3. Preheat oven to 400°F (200°C). Roast sweet potatoes for about 15 minutes until slightly softened.
  4. After roasting, push sweet potatoes to one side of the sheet and arrange the marinated chicken and fresh green beans on the other side. Drizzle remaining marinade over all.
  5. Return to the oven and bake for an additional 20-25 minutes. Ensure chicken reaches 165°F (75°C) and vegetables are tender.
  6. Allow to rest briefly after cooking. Plate everything and spoon pan juices over the dish. Garnish with parsley or green onions if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best flavor, consider marinating longer and adjust the recipe to your taste with spices and additional veggies.

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