Roasting whole sweet potatoes can mean a lot of waiting and staring at the oven door, which is why we’re using a speedy hack and microwaving them instead. They get fluffy and tender in a hot potato minute—just in time to soak up the sweet and tangy sauce that glazes the chicken.
8 ounce
Broccoli Florets
1 teaspoon
Sweet and Smoky Spice Blend
2 unit
Sweet Potato
12 ounce
Chicken Breasts
2 tablespoon
Balsamic Vinegar
2 teaspoon
Maple Syrup
Not included in your delivery
unit
Salt
unit
Pepper
2.5 tablespoon
Butter
(ContainsMilk)2 teaspoon
Vegetable Oil
Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.
Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.
While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over medium high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.
Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add ½ TBSP butter and stir until melted. Return chicken to pan and toss to coat.
Split sweet potatoes down the middle and season with salt and pepper. Top each half with ½ TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.
Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.