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Honey Garlic Chicken with Sweet Potatoes

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A weeknight hero that combines sticky-sweet glaze, savory soy, and tender roasted sweet potatoes in one pan.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 1 pound green beans, trimmed
  • 1/4 cup honey
  • 1/4 cup soy sauce (use low-sodium to control salt)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Whisk the honey, soy sauce, minced garlic, olive oil, paprika, dried thyme, salt, and black pepper until well combined.
  2. Place the chicken breasts in a shallow dish or zip-top bag and pour half of the marinade over them. Turn to coat. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
  3. Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
  4. Spread the cubed sweet potatoes on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  5. Roast the sweet potatoes for about 15 minutes until they begin to soften.
  6. Remove the baking sheet from the oven and push the sweet potatoes to one side. Place the marinated chicken on the other side and tuck in the trimmed green beans.
  7. Drizzle the remaining marinade over the chicken and vegetables. Return the sheet to the oven.
  8. Bake for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

Notes

For a gluten-free option, use tamari instead of soy sauce. Swap chicken breasts for boneless thighs for more tenderness.

Nutrition

Find it online: https://www.simplefamilydishes.com/honey-garlic-chicken-dinner/