Seared Chicken & Honey Mustard Sauce with Roasted Sweet Potatoes

on

ingredients

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  • 2 Boneless, Skin-On Chicken Breasts
  • 1 lb Sweet Potatoes
  • ½ lb Cabbage
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)

 

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1.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 pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a small bowl, combine the honey (kneading the packet before opening) and mustard. Season with salt and pepper.

 

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2.Line a sheet pan with foil. Place the sweet potato rounds on the prepared sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

 

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3.While the sweet potatoes roast, in a large bowl, combine the mayonnaise and vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and 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.

 

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4.While the slaw marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board.

 

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5.Slice the cooked chicken crosswise. Serve the sliced chicken with the slaw and cheesy sweet potatoes. Top the chicken with the sauce. Enjoy!

 

To serve with honey mustard-drizzled chicken, you’ll make homestyle sides of roasted sweet potatoes—finished with a creamy side slaw spiked with pickled jalapeño.

 

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