Roast Honey-Chipotle Chicken with Sweet Potatoes and Black Beans

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe


Ingredients:

1 Sweet Potato, cut into bite-sized pieces
1 cup Black Beans, rinsed and drained
1/4 cup Corn (fresh or frozen)
1 Jalapeno Pepper, minced
1 Tablespoon cold Butter, cut into 8 pieces
1 Tablespoon Adobo (from a can of chipotles in adobo)
1 teaspoon Honey
1 boneless, skinless Chicken Breast

Instructions:

Serves 1.

Preheat the oven to 400F. Place the sweet potatoes, black beans, corn and jalapeno in a 9×11 baking dish. Scatter the butter over the top.

Whisk together the adobo and honey. Spread the sauce over both sides of the chicken breast. Toss any remaining sauce with the vegetables, then place the chicken on top.

Bake for 45 minutes, or until the potatoes are soft and the chicken is cooked through. Allow the chicken to rest for 5 minutes before serving.

From healthy-delicious.com