Honey Garlic Chicken and Sweet Potato

Ingredients

• 2 lbs. chicken breast or thighs (boneless, skinless)
• 2 large sweet potatoes, cubed
• 1/3 cup honey
• 1/4 cup soy sauce or tamari (for a gluten-free option)
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish, sliced green onions

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the sweet potatoes, then season with salt and pepper. Toss with olive oil to coat evenly.
3. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
4. For an extra flavor boost, you can parboil the sweet potatoes for 5 minutes before roasting to get them crispier.
5. In a bowl, mix honey, soy sauce, and minced garlic to prepare the marinade.
6. Place the chicken pieces into the marinade, ensuring they are well-coated. Let it sit for at least 10 minutes to absorb flavors.
7. Heat a large frying pan over medium heat. Add the chicken and sauté until each side is golden brown.
8. Use kitchen tongs to flip the chicken for even cooking and to avoid hot oil splashes.
9. Avoid overcrowding the pan to ensure even browning and prevent steaming the chicken pieces.
10. Transfer the seared chicken to a baking sheet. Add the cubed sweet potatoes to the same sheet, arranging them around the chicken.
11. Ensure the sweet potatoes are spaced out to promote even roasting and prevent steaming.
12. If using additional vegetables such as bell peppers or broccoli, place them on the sheet at this stage.
13. Drizzle any remaining honey garlic sauce over the chicken and sweet potatoes.
14. Roast in the oven for 15-20 minutes, or until the chicken is fully cooked (165°F or 75°C) and the sweet potatoes are tender.
15. For extra caramelization, broil the dish for an additional 2-3 minutes.
16. Garnish with sesame seeds and sliced green onions before serving for added flavor and presentation.