A couple years ago, Sunday dinners used to be a big thing at my house. I would go all out in making a big meal and most of time had friends over to share (those friends who were brave enough to try my cooking).
Last year I regressed to making really bland meals that only I found edible. Now I’m bringing Sunday dinners back and I’m on a quest to start cooking food that appeal to my taste pallet!
I found tonight’s recipe in this month’s Fitness magazine, but made a few modifications.
The recipe: Chipotle-Glazed Roast Chicken with Sweet Potatoes
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
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
Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
- I don’t own a roast pan so I just used a glass pan.
- I only used 3 sweet potatoes.
- I don’t know what chipotle chili’s are so I got Anaheim peppers. As I was cutting them (in pieces that would be too big to be considered minced) I realized that chilis and peppers are 2 different things.
- But the above was ok because I couldn’t find adobo sauce at Whole Foods so I bought a smoked Chipotle sauce so I bypassed the ingredients (honey, cinnamon, cumin and cider vinegar) to make the paste. Still added the garlic but left out the salt. I wasn’t planning to include it anyways.
So I guess this really isn’t the recipe, but sort of like it. It still tasted delish!
Here’s what the photo in the recipe looked like in the magazine:
And here’s what my version of it looked like:
Click here to see the actual recipe from Fitness magazine.