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Sweet & Smoky Chicken
with Cheesy Sweet Potatoes & Cabbage Slaw
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Time40 min
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Servings4
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NutritionEst. 690 calories
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For this Southwestern-inspired dish, we’re serving juicy chicken glazed with a bold sauce of smoky ancho chile paste, honey, and rich demi-glace. Perfectly tempering sides of roasted sweet potato rounds—finished with a layer of melted cheese—and a crunchy cabbage slaw tossed with peanuts round out the meal.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1½ lbs Sweet Potatoes
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½ lb Cabbage
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1 Tbsp Ancho Chile Paste
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1 Tbsp Honey
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2 Tbsps Butter
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4 oz Monterey Jack Cheese
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3 Tbsps Roasted Peanuts
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2 Tbsps Mayonnaise
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1 Tbsp White Wine Vinegar
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2 Tbsps Chicken Demi-Glace
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Thinly slice the sweet potatoes into rounds. Grate the cheese on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, combine the chile paste, honey (kneading the packet before opening), demi-glace, and 1 tablespoon of warm water.
2
Make the cheesy sweet potatoes:
Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the grated cheese. Return to the oven and roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.
3
Make the slaw:
While the sweet potatoes roast, in a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Add the sliced cabbage and chopped peanuts. Season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken & serve your dish:
While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes on the first side, or until browned. Flip and cook 3 minutes. Add the sauce (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Serve the cooked chicken with the cheesy sweet potatoes and slaw. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Thinly slice the sweet potatoes into rounds. Grate the cheese on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, combine the chile paste, honey (kneading the packet before opening), demi-glace, and 1 tablespoon of warm water.
2
Make the cheesy sweet potatoes:
Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the grated cheese. Return to the oven and roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.
3
Make the slaw:
While the sweet potatoes roast, in a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Add the sliced cabbage and chopped peanuts. Season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken & serve your dish:
While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes on the first side, or until browned. Flip and cook 3 minutes. Add the sauce (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Serve the cooked chicken with the cheesy sweet potatoes and slaw. Enjoy!
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