Hot-honey chicken, sweet potatoes & broccoli

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken breasts, cut into thin cutlets1 1/2 lb
• Sweet potatoes1 1/2 lb
• Broccoli florets1 lb
• Olive oil3 tbsp
• Honey3 tbsp
• Gluten-free vinegar-based hot sauce1 tbsp
• Apple cider vinegar1 tbsp
• Smoked paprika1 tsp
• Garlic powder1 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Cut the sweet potatoes into 1/2-inch cubes. Stir the honey, hot sauce and vinegar together, reserving a mild spoonful before adding all the hot sauce if needed.

2. 2

   Toss the sweet potatoes with 1 tablespoon olive oil, half the paprika and garlic powder and a pinch of salt. Spread them over one half of the sheet pan.

3. 3

   Roast the sweet potatoes for 8 minutes to give them a head start.

4. 4

   Season the chicken with the remaining paprika, garlic powder, salt and pepper. Toss the broccoli with the remaining 2 tablespoons oil and a pinch of salt.

5. 5

   Turn the potatoes, then add the chicken and broccoli in separate sections. Roast until the broccoli is browned and the chicken reaches 165°F, 12–15 minutes.

6. 6

   Brush the hot-honey mixture over the hot chicken and drizzle a little over the vegetables. Return to the oven for 1 minute, just long enough for the glaze to cling without burning.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large rimmed sheet pan
• Small bowl
• Instant-read thermometer