Description
A one-pan dinner featuring juicy chicken breasts glazed in honey-garlic sauce, roasted sweet potatoes, and vibrant green beans.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1 pound green beans, trimmed
- 1/4 cup honey (about 85 g)
- 1/4 cup soy sauce (about 60 ml)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Whisk together the honey, soy sauce, minced garlic, 1 tablespoon olive oil, paprika, thyme, salt, and pepper in a small bowl until well combined. Place the chicken breasts in a shallow dish or zip-top bag and pour half the sauce over the chicken. Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces and trim the green beans. Toss the sweet potatoes with the remaining 1 tablespoon of olive oil and a sprinkle of salt and pepper. Spread them on a lined baking sheet in a single layer.
- Roast the sweet potatoes for about 15 minutes, until they begin to soften and develop light browning at the edges.
- Remove the baking sheet from the oven and push the sweet potatoes to one side. Place the marinated chicken breasts on the other side and tuck the trimmed green beans around them. Drizzle the remaining marinade over the chicken and vegetables.
- Return the sheet to the oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender. If you want extra caramelization, broil for 1–2 minutes at the end, watching closely.
Notes
Serve with a squeeze of lemon or sprinkle of fresh herbs for added flavor. Adjust seasoning as necessary based on the soy sauce used.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American