Description
This Honey Garlic Glazed Chicken with Roasted Sweet Potatoes and Green Beans is a delicious and balanced meal featuring tender chicken breasts marinated and glazed in a sweet and savory honey garlic sauce, served alongside perfectly roasted sweet potatoes and sautéed green beans with balsamic and Dijon flavors. A wholesome and flavorful dinner ready in just over an hour.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- Salt and pepper to taste
Sautéed 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 your oven to 400°F (200°C). In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, dried oregano, paprika, salt, and black pepper to make 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, allowing the flavors to soak into the chicken.
- Roast the sweet potatoes: Toss the sweet potato chunks with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25 to 30 minutes, until tender and lightly browned.
- Cook the chicken: Remove the chicken breasts from the marinade, discarding any leftover marinade in the bag. Heat a skillet over medium-high heat and cook the chicken for about 6 to 7 minutes on each side, or until fully cooked through and golden brown. Transfer the chicken to a plate and set aside.
- Cook the green beans: In the same skillet, add the trimmed green beans and sauté for 3 to 4 minutes until they are tender-crisp. Stir in balsamic vinegar and Dijon mustard to coat the green beans evenly, then remove from heat.
- Glaze the chicken: Return the cooked chicken breasts to the skillet and pour in the remaining half of the honey garlic marinade. Let the mixture simmer for a few minutes, turning the chicken in the glaze until they are thoroughly coated and the sauce slightly thickens.
- Serve: Plate the honey garlic glazed chicken with the roasted sweet potatoes and sautéed green beans. Garnish with freshly chopped parsley before serving for a fresh finishing touch.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor but can be extended up to 2 hours for deeper taste.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Use fresh green beans for best texture; frozen can be used but reduce cooking time accordingly.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftover glaze can be drizzled over extra roasted vegetables or rice for added flavor.
