Ingredients
- Chicken breasts: 2, boneless, skinless
- Chicken sausage: 4 links, pre-cooked (sweet or Italian)
- Sweet potatoes: 2 medium, peeled and cubed
- Olive oil: 2 tablespoons
- Honey: 3 tablespoons
- Garlic: 4 cloves, minced
- Soy sauce: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- Step 2: While sweet potatoes are roasting, cut the chicken breasts into 1-inch cubes and the chicken sausage into 1/2-inch slices.
- Step 3: In a large bowl, whisk together honey, minced garlic, soy sauce, and the remaining 1 tablespoon of olive oil.
- Step 4: Add the cubed chicken and sliced chicken sausage to the honey garlic sauce and toss to coat evenly.
- Step 5: After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven and spread the sweet potatoes out evenly. Arrange the chicken and sausage mixture on top of the sweet potatoes.
- Step 6: Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Ensure chicken reaches an internal temperature of 165°F (74°C). Serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat in the oven at 350°F (175°C) to maintain the texture of the chicken and sweet potatoes.
- Serve over rice or quinoa to soak up all that delicious honey garlic sauce!
- Don't overcrowd the pan; spread the ingredients in a single layer for even roasting and better browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American