Even with a little planning ahead (the chicken needs to be marinated the night before or morning of cooking), the payoff—coming home to pop a tray of fragrant, sweet and spicy chicken and sweet potatoes in the oven for a quick and healthy dinner—is worth the extra work for this recipe. And really, marinating isn't much work at all! Adapted from In The Kitchen With A Good Appetite.

10 Ingredients

  • 3 tablespoons olive oil, divided
  • 4 chipotles in adobo sauce, minced
  • 3 cloves garlic, minced
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 1/4 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 pounds chicken breast tenders (or chicken breasts pounded to 3/4-inch thickness, sliced into strips)
  • 6 sweet potatoes, peeled, cut into 1-inch cubes

Directions

<ol> <li><strong>24 hours before you plan on eating:</strong>&nbsp;Mix 1 tablesoon olive oil, chilies, garlic, honey, vinegar, salt, cumin, and cinnamon together in a small bowl. Pour into a large Ziploc bag. Rinse chicken tenders, pat dry, and trim any fat, then place in the bag. Close the bag&nbsp;and squish around to coat chicken with marinade. Refrigerate&nbsp;for eight to 24 hours.</li> <li><strong>When ready to cook:</strong>&nbsp;Preheat oven to 400 degrees.</li> <li>In a large baking pan, toss together remaining 2 tablespoons olive oil, sweet potatoes, and an additional sprinkling of sea salt.&nbsp;Roast for 30 minutes, stirring once.</li> <li>Add marinated chicken tenders to the sweet potato pan, and continue to bake for 10 minutes, until chicken is cooked through (no pink in the middle) and juices run clear.</li></ol>

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