Description

A perfect balance of sweet and savory with tender honey garlic chicken, caramelized roasted sweet potatoes, and a refreshing creamy avocado salad. This meal is as stunning as it is delicious, ideal for a weeknight dinner or special occasion.

Ingredients

Scale

For the Honey Garlic Chicken:
4 boneless skinless chicken breasts (about 6 oz each)
1/2 cup honey
1/4 cup soy sauce (low sodium)
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cubed (about 1 inch)
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Avocado Salad:
2 ripe avocados, diced
1/2 cup plain Greek yogurt
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
1 small jalapeño, seeded and minced (optional)
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, whisk together honey, soy sauce, minced garlic, olive oil, apple cider vinegar, black pepper, and salt. Add chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
Meanwhile, prepare sweet potatoes. In a large bowl, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
While sweet potatoes roast, make the creamy avocado salad. In a medium bowl, combine diced avocado, Greek yogurt, lime juice, cilantro, red onion, and optional jalapeño. Gently mix. Season with salt and pepper to taste. Set aside.
Remove chicken from marinade (reserve the marinade). Heat a large skillet over medium-high heat and add a drizzle of oil. Cook chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Pour reserved marinade into the skillet and let it simmer for 1-2 minutes, coating the chicken. Remove from heat.
To serve, slice chicken and place on plates alongside roasted sweet potatoes. Top with a generous spoonful of creamy avocado salad. Garnish with extra cilantro if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the honey garlic marinade. The avocado salad is best served fresh but can be refrigerated for up to 1 hour if needed. Substitute Greek yogurt with sour cream if preferred.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Main Course
Cuisine: American

Nutrition

Calories: 620
Sugar: 28g
Fat: 24g
Carbohydrates: 55g
Protein: 42g