Honey Garlic Chicken with Roasted Sweet Potatoes & Fresh Greens
Description:
This dish combines the rich, savory-sweet flavors of honey garlic chicken with the earthy sweetness of roasted sweet potatoes and a crisp side of fresh greens. It’s a perfect balance of hearty and healthy, ideal for a satisfying lunch or dinner. The honey garlic glaze coats juicy chicken thighs or breasts, while the roasted sweet potatoes offer a caramelized, slightly smoky flavor. The fresh greens bring a refreshing crunch, tying everything together for a wholesome meal.
Ingredients:
For the Honey Garlic Chicken:
4 boneless, skinless chicken thighs or breasts
3 tablespoons honey
4 cloves garlic, minced
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon apple cider vinegar (or rice vinegar)
1 tablespoon olive oil
1 teaspoon fresh ginger, grated (optional but recommended)
Salt and black pepper to taste
Fresh parsley or green onions for garnish (optional)
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cinnamon (optional, for a warm flavor)
Salt and pepper to taste
For the Fresh Greens:
4 cups mixed greens (arugula, spinach, romaine, etc.)
1 tablespoon olive oil
1 teaspoon lemon juice or balsamic vinegar
Salt and pepper to taste
Instructions:
1. Prepare the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potato cubes in olive oil, smoked paprika, cinnamon, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. Cook the Chicken:
In a small bowl, whisk together honey, minced garlic, soy sauce, vinegar, and ginger.
Season chicken with salt and pepper.
Heat olive oil in a skillet over medium heat.
Sear chicken for about 3–4 minutes per side until golden brown.
Pour in the honey garlic sauce, reduce heat to low, and let simmer for 5–8 minutes, spooning sauce over the chicken, until cooked through (internal temp 165°F/74°C).
3. Prepare the Greens:
Toss fresh greens lightly with olive oil, lemon juice or vinegar, and a pinch of salt and pepper.
4. Assemble and Serve:
Plate the chicken with a drizzle of extra sauce.
Add roasted sweet potatoes on the side.
Serve with a handful of fresh greens.
Total Time:
Preparation: 15 minutes
Cooking: 30–35 minutes
Total: 45–50 minutes
Nutritional Information (per serving, estimated for 4 servings):
Nutrient Amount
Calories 480–520 kcal
Protein 28–32 g
Fat 20–22 g
Carbohydrates 40–45 g
Fiber 6–8 g
Sugar 15–18 g (natural and added)
Sodium 550–600 mg
Note: Nutritional values may vary depending on exact ingredient brands and portion sizes.
Common Questions & Answers:
Q1: Can I make this dish ahead of time?
A: Yes! You can marinate the chicken overnight and roast the sweet potatoes a day before. Reheat gently to preserve moisture.
Q2: What other vegetables can I roast instead of sweet potatoes?
A: Carrots, butternut squash, or even cauliflower work great as alternatives.
Q3: Can I use chicken breasts instead of thighs?
A: Absolutely. Just be careful not to overcook breasts as they dry out faster. Adjust simmering time slightly.
Q4: How do I make it spicier?
A: Add a pinch of red pepper flakes to the honey garlic sauce or a bit of sriracha for extra heat.
Q5: Is there a vegan version?
A: Yes — replace chicken with tofu or tempeh and use maple syrup instead of honey.
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