Chicken & Sweet Potatoes with Garlic-Balsamic-Maple Glaze

You know those days where you look at your fridge and can't think of anything new, or fun, for dinner? I had one of those days this week, but I managed to come up with a pretty tasty dish! It was quick, easy, and can easily be adjusted for other veggies if you wanted. Plus, it only takes one pan to make! OK, I lied, 2 pans, one for the chicken & veggies and one for the sauce. But trust me, it's worth it. If you follow me on Instagram some of these image may look familiar....

There are a few steps, so be sure to have everything in order before you start! This recipe makes a meal for leftovers. You'll start in a pan, and then transfer to the oven to finish cooking. So be sure your pan is oven safe or have a separate dish ready to transfer things to and put in the oven.

You will need:

  • 2 chicken breasts
  • 1 large sweet potato (diced)-You can peel it if you like, but I like to keep the skin on.
  • Handful of asparagus (optional)-Alex and I had some, so I threw them in, but you can totally skip these, or use another sturdy veggie, like broccoli! 
  • 1/2 cup flour (any GF blend will work!)
  • 3 tbs balsamic vinegar
  • 1/4 cup maple syrup
  • Olive Oil
  • 4 gloves garlic, diced 
  • Salt & Pepper
  • Paprika
  • Onion powder
  • Garlic powder

Pre-heat oven to 400

Heat 1 tbs of olive oil in a LARGE pan over medium high heat

Pat chicken dry and season with salt, pepper, onion & garlic powder. You'll notice I haven't given exact amounts because you can put as much on as you want (aka: "to taste")! You know what you like, go for it. 

Dredge (aka cover/coat) the chicken in the flour and place in the pan with the hot oil. Cook for 3-4 minutes on both sides until nicely browned but not cooked through. Remove from pan and set aside on a plate. We'll get back to them later. 

After the chicken is cooked, add a little more oil into that same pan, and add the diced sweet potato and 2 cloves of diced garlic (the other 2 cloves are for the glaze). Season with salt, pepper and paprika. Again, no exact measurements! 

Cook the sweet potato for 5 mins, until the garlic is fragrant and the potatoes are warm, but not cooked through, they shouldn't be soft. Add in the asparagus (if you are, if not, skip ahead), cook for another few minutes, until they start to get soft as well. 

Make a well in the center of the pan and nestle in your chicken breasts. (See! Told you we would come back to them)

Cook for 20-25 minutes until the chicken is done and the potatoes are soft (if you can easily poke with a fork, they're done!)

While the chicken is cooking in the oven, it's time to make the Garlic-Balsamic-Maple glaze! Are you drooling? It's ok if you are, it's that good. 

In a small pan/skillet on medium high heat- heat 1 tbs of olive oil. Add in the remaining diced garlic and saute for a few minutes until fragrant. Add in the maple syrup, vinegar, salt and pepper. Bring to a boil, constantly stirring, and then reduce to medium/low and simmer until reduced and thickened, about 10 min. Remove from heat and set aside. 

When the chicken is done, remove from oven, and top with the glaze! Tada! You've got a meal that is sure to impress! 

The left over sauce keeps great in an airtight container in the fridge, but that's if you don't use it all the first night!