What’s up! Hope your day is going as awesome as the weather today.
Thought I’d pass along a great recipe I came across recently. In fact, I am going to start a new trend with my emails.
Every Friday I am going to try to send out a fresh, tasty, fat burning recipe for you to try out sometime.
So, today we have Chipotle Glazed Roast Chicken with Sweet Potatoes
Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey (agave nectar preferably)
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional)
1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber
Well, I hope you enjoy this one soon. Get something green to go on the side like a salad and you’ve got yourself a complete meal including a lean protein, starch carbohydrates, and veggies.