Um, really?! You had me at the words one. pot. Yes, please! This recipe hails from The Spunky Coconut & sounds like a pleasure for both the cook (uhh, hello, one pot!) and those getting to eat it! This will definitely be going on our menu rotation very soon!
One Pot Honey Mustard Chicken & Sweet Potato
Ingredients
- 2 lbs boneless skinless chicken breast, cut into pieces
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 heaping tsp fresh minced ginger
- 1 1/2 tsp Herbamare, use divided
- 6 oz unsulfered dried apricots, halved
- 1/2 c Honey Mustard Dressing
- 1/2 c orange juice
- 1 red bell pepper, chopped
- 1 1/2 lbs or about 4 sweet potatoes, peeled and chopped
Directions
- Add chicken, onion, garlic, ginger, 1/2 teaspoon Herbamare, and dried apricots to a 9 x 13 inch baking dish.
- Pour the dressing and oj over top and toss until well coated. Place a lid on and marinate in the fridge for 24 hours.
- Set the oven to 350F. Coat the red bell pepper & sweet potatoes in remaining 1 tsp Herbamare in a mixing bowl, then add them to the marinated chicken mixture. Toss all ingredients until well combined.
- Bake for 45 minutes. Remove from the oven & serve!
Hope you enjoy!!
