An easy, flavorful full meal deal with lots of fresh veggies. Honey adds some satisfying sweetness to the Little Potatoes.

Cook
25 mins
Serves
4
Ingredients
10
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Equipment

  • Small pot
  • Bowl

Ingredients

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Chicken:

Potatoes:

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 1 cup dried apricot, chopped
  • 6 stems thyme, plucked
  • 2 Tbsp honey
  • 1/2 tsp salt

Garnish:

  • 1/4 cup pistachios, chopped
  • 6 mint leaves, very thinly sliced
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Instructions

  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    In a small pot combine sugar, vinegar, honey, cumin, cayenne, oregano, garlic powder, salt, and lime zest. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and cook for an additional 2 to 3 minutes. Brush sauce over chicken and place in oven on parchment-lined baking sheet.

  • Step 3

    While chicken is in the oven, pierce potatoes and cover with a damp paper towel, microwave for five minutes. In a bowl, toss potatoes with olive oil, honey, thyme, salt, and apricots. Place on lined baking sheet.

  • Step 4

    After the chicken has cooked for 10 minutes, add the potatoes to the oven and bake for another 20 minutes or until the chicken reaches an internal temperature of 165 °F.

  • Step 5

    Top with chopped pistachios and fresh mint.