Chipotle Chicken and Sweet Potatoes

Right now I'm working on perfecting what could potentially be the healthiest, most perfect blueberry muffin recipe known to man. With that being said, this weekend I baked 2 separate batches of muffins... Which means I've eaten 8 muffins over the course of 36 hours this weekend. Don't give me that look, I'm doing this for us.

In other news, I have a simple recipe bursting with flavour. My man was so thrilled with this meal that he scraped the baking pan clean. And with that, I will share my Chipotle Chicken and Sweet Potato recipe with you.

The smokey chipotle flavour perfectly compliments and enhances the natural sweetness of the potatoes.

This recipe can easily be doubled or tripled to serve more people, or to prep some tasty meals ahead of time.
Original recipe makes 2 generous servings.

Ingredients:
- 2 boneless skinless chicken breasts
- 2 small sweet potatoes, cut into 1-inch pieces
- 1 tbsp olive oil
Rub:
- 2 chipotle peppers in adobo sauce, minced
- 1 clove garlic, minced
- 1/2 tbsp olive oil
- 1 tsp honey
- 1 tsp cumin
- 1/2 tsp vinegar
- 1/2 tsp cinnamon
- 1 tsp salt

Directions:
1. Preheat oven to 400F
2. Toss sweet potato in olive oil and scatter across roasting pan. Lightly season with salt/pepper and roast for 15min.
3. While potatoes are roasting, mix ingredients for the rub.
4. Wash and dry chicken, rub both sides with seasoning, and place atop roasted potatoes. Bake for an additional 25-30 minutes.

Serve this dish alongside some fresh vegetables; this would work really well alongside some collard greens or spinach, I only had some green beans on hand and they paired up just fine.