Chicken and Sweet Potatoes

By spend with pennies

Ingredients

4 medium boneless skinless chicken breasts (about 6-7 ounces each)
3 tablespoons olive oil (divided)
1 tablespoon Cajun seasoning
2 medium sweet potatoes (cut into ¾-inch cubes)
1 red onion (cut into ½-inch wedges)
2 tablespoons honey (or hot honey)
4 cloves garlic (sliced)
¾ teaspoon salt (more to taste)
¼ cup pecans (optional)

Prep Time5mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 425°F. Line a large rimmed baking pan with parchment if desired.

Pound the chicken breast to an even thickness.

In a large bowl, toss the chicken with 1 tablespoon of olive oil and Cajun seasoning. Arrange in the center of the baking sheet.

In the same bowl, toss sweet potatoes, onion, garlic, remaining 2 tablespoons olive oil, honey, and salt. Arrange around the chicken.

Roast for 15 minutes. Stir the vegetables and add the pecans if using. Roast for an additional 10 to 15 minutes or until the chicken reaches 165°F and the sweet potatoes are tender.

Transfer the chicken to a cutting board and let rest for 5 minutes. While the chicken is resting, stir the vegetables into any juices on the pan.

Thinly slice the chicken and serve.