Maple Glazed Chicken and Sweet Potato Hash

This quick and tasty recipe is balanced by a glazed chicken with a sweet potato and Brussels sprouts hash that's topped with bacon.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 396kcal

Preheat oven to 425°F. In a large bowl, add the diced sweet potatoes, onion, sliced Brussels sprouts and garlic. Toss with 3 tablespoon olive oil, kosher salt, paprika and black pepper until everything is combined.
Spread evenly on a parchment-lined baking sheet. Roast in oven for 25 minutes, tossing halfway through.

Heat large skillet over medium heat and cook bacon until crisp. Remove and place on paper towel-lined plate. Reserve 2 tablespoon bacon fat in skillet.
Heat same large skillet over medium-high heat. Season chicken with salt and pepper and dredge in flour. Cook chicken for 3-4 minutes on both sides, or until golden-brown. Transfer to a plate and cover.

Heat olive oil in small skillet over medium-high heat. Saute garlic for 30 seconds or until fragrant. Add balsamic vinegar, maple syrup and salt and pepper to taste. Bring to boil and then reduce to medium heat and let simmer until thickened, about 10 minutes.
Once hash and chicken are done, add hash to bowl and place chicken on top. Drizzle maple glaze over chicken and sprinkle with bacon.

Use a food processor with a slicing attachment to shave the Brussels sprouts quickly and safely.
Be consistent when cutting the sweet potatoes and onion so they will cook evenly.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftover chicken will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.