HAPPY MOTHERS' WEEK!
This week at Spurling, we have been celebrating our moms by giving them fresh roses! To all the moms who take that first step, come in and crush their workouts, are dedicated to themselves and their goals and are getting the results they set out for......and to keep that spirit going, here is a recipe that is sure to warm your heart (and definitely your belly) with goodness. This is a one-pan recipe and as you know, we love a quick and easy recipe!
....Because cooking doesn't have to be a chore.
And moms, if you find yourself making dinner on Mother's Day, try this.
Clean up will be breeze with just one pan ;)
INGREDIENTS:
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 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 the pan 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 vegetables begin to brown.
Originally from: http://www.theslowroasteditalian.com/2016/10/one-pan-roasted-garlic-chicken-and.html
