Description
A delicious Honey Garlic Glazed Chicken served with perfectly roasted sweet potatoes and tender green beans sautéed in balsamic and Dijon mustard. This dish combines sweet, savory, and tangy flavors for a balanced and satisfying meal that’s perfect for a family dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 0.25 cup honey
- 4 cloves garlic (3 minced for marinade, 1 minced for cooking)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil (divided use)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon salt (divided use)
- 0.25 teaspoon black pepper (divided use)
Roasted Sweet Potatoes
- 4 medium sweet potatoes (peeled and cut into 1-inch chunks)
- 1 tablespoon olive oil
- Salt and pepper to taste
Green Beans
- 1 pound green beans (trimmed)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Garnish
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven and prepare marinade: Preheat the oven to 400°F (200°C). In a small bowl, whisk together 0.25 cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to form the honey garlic marinade.
- Marinate the chicken: Place the chicken breasts in a large resealable plastic bag and pour in half of the honey garlic marinade. Seal the bag and refrigerate for at least 30 minutes to allow flavors to develop.
- Roast the sweet potatoes: Toss peeled and chunked sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, turning once, until tender and lightly browned.
- Cook the chicken: Remove chicken from the marinade, discarding the excess marinade. Heat a skillet over medium-high heat and cook chicken breasts for 6-7 minutes on each side until cooked through and golden brown. Remove chicken from skillet and set aside.
- Sauté the green beans: In the same skillet, add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Stir in 2 tablespoons balsamic vinegar and 1 tablespoon Dijon mustard, cooking for another minute to combine flavors.
- Glaze the chicken: Return the cooked chicken breasts to the skillet and pour in the remaining half of the honey garlic marinade. Simmer for a few minutes, spooning the glaze over the chicken to coat evenly.
- Serve and garnish: Plate the honey garlic glazed chicken alongside the roasted sweet potatoes and sautéed green beans. Garnish with freshly chopped parsley before serving.
Notes
- Marinate the chicken at least 30 minutes but can be left up to 2 hours for a deeper flavor.
- Adjust the amount of honey in the glaze if you prefer a sweeter or less sweet dish.
- Make sure the sweet potato chunks are evenly sized for consistent roasting.
- If you prefer a crispier chicken skin, finish chicken in a hot oven for a few minutes after skillet cooking.
- This dish pairs well with steamed rice or a light salad for a complete meal.
