SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 45 Min
2 medium sweet potatoes (about 1 pound), cut into 3/4"-1" cubes
1 pound small Brussels sprouts, (if they are bigger, cut them in half)
1 medium red onion, cut into slices
3 tbsp extra virgin olive oil, divided
2 tsp kosher salt, divided
1 tsp fresh ground black pepper, divided
1 1/2 pound boneless skinless chicken breasts
4 tbsp honey
2 tbsp Dijon Mustard
2 tsp New Mexico chili powder
2 tsp smoked paprika
6 cloves garlic, minced
optional garnish: Parsley, chopped
Preheat oven to 425°F. Line a baking sheet with aluminum foil, for quick clean up. Place the baking sheet into the oven to preheat with the oven; this will help the vegetables caramelize faster.
In a medium bowl combine 2 tablespoons olive oil with the honey, mustard, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk to combine. Add chicken and toss to coat. Set aside.
Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss vegetables with a spoon, until coated well.
Clear a space for chicken breasts around the pan. Place coated chicken breasts on the baking sheet. Spoon the remaining honey mustard marinade over the chicken. Wiggle the pan until the vegetables are in a single layer.
Bake 30-35 minutes until chicken is cooked through and vegetables are fork tender. Set oven to broil high for 2 minutes or until the edges of the vegetable begin to brown.
Serve and enjoy!
DONNA'S NOTES: New Mexico Chile Powder is made by grinding New Mexico chiles. It is not the same as chili powder. It has an earthy chile flavor and is smoky, with a moderately spicy bite. It is slightly sweet with fruity undertones. You can find it with the International spices at most grocery stores. You can substitute Ancho Chile Powder if necessary.
Small Brussels sprouts can be left whole if medium or larger cut them in half.
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