Sweet Chili Chicken Breast with Garlic Sweet Potatoes and Broccoli
4 large sweet potatoes
2 head of broccoli
1 c. of fresh chopped Pineapple
1 c. apple cider vinegar
1 c. of brown sugar
2 Tbsp. of raw honey
1 Tbsp. of minced garlic
3 tsp. of garlic chili paste
1 Tbsp. of ketchup
1 Tbsp. of Worcestershire Sauce
1 tsp. of cornstarch
½ fresh onion (diced)
½ fresh green pepper (diced)
Sauce & Chicken
Put pineapple, vinegar, brown sugar, honey, garlic, chili paste, ketchup, Worcestershire sauce, onion and green pepper into a pot and boil for 5 minutes. Let cool for 2 minutes. Put in a blender and add cornstarch blend for 3 minutes.
Preheat oven to 375°
Butterfly chicken breast. Spray a cookie sheet with non-stick cooking spray. Coat the bottom of the cookie sheet with sauce. Place chicken on the cookie sheet and brush top of the chicken with sauce. Bake for 10 minutes; flip the chicken and brush with sauce again. Bake for 10 minutes.
Broccoli & Sweet Potatoes
Preheat oven to 425°
Cut broccoli and sweet potatoes and place them in a large freezer bag. Add 2 tablespoons of olive oil, 2 tablespoons of garlic, squeeze ½ lemon, 1 teaspoon of Adobo seasoning close bag and then shake. Empty bag of broccoli and sweet potatoes on a cookie sheet and bake for 15 minutes; flip and bake again for another 15 minutes.
***If making the sweet potatoes and broccoli, cook them before the chicken.
The glaze is what makes this chicken unique. Its so tasty that Jen dipped her potatoes and broccoli in it too. Just enough heat, just enough sweet. The kids liked it, even the oven-roasted veggies. A great family meal that doesn’t require much other than the oven and the sauce. Mix it up tonight, sit back and let it bake. You’ll enjoy it, trust us.