1poundchicken thighsabout 4 chicken thighs, or boneless, skinless chicken breast cut into large pieces
1 ½poundssweet potatoescut into ½ inch pieces
2tablespoonsavocado oildivided (or other neutral flavored oil)
2tablespoonsbutteror plant-based butter for dairy-free
1teaspoonchipotlefrom a can of chipotle peppers in adobo, minced
1garlic cloveminced or finely grated
Preheat the oven to 350F.
Sprinkle the chicken on both sides with ½ teaspoon salt.
Heat 1 tablespoon of avocado oil in a large, 12-inch skillet over medium-high heat.
Add the chicken and allow it to brown 3-4 minutes one one side. Flip and cook for an additional 3-4 minutes, or until browned. Remove to a plate and set aside.
Turn the heat down to medium, add the remaining 1 tablespoon avocado oil along with the sweet potatoes. Sprinkle with ½ teaspoon salt, and cook for 5 minutes, stirring frequently.
Meanwhile, melt the butter, honey, chipotle, and garlic together, either in the microwave or on the stovetop.
When the potatoes are slightly browned, add back the chicken along with any accumulated juices. Pour over the honey and butter mixture, stirring to combine.
Place in the oven and bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the middle.
This recipe serves 4 people with ¼ pounds of chicken per person. If you prefer more meat per serving, double the recipe or double the amount of chicken.While the chipotle adds a nice little kick to this recipe, if you don’t have it, don’t want to use it, or are sensitive to heat, feel free to omit it.Alternatively, if you like things spicy, double the chipotle.Nutrition information calculated using chicken thighs, avocado oil, and butter.For more ingredients & substitutions, see blog post above.