One Pot Meal: Honey Mustard Chicken & Sweet Potato

I can’t remember the last time I made something THIS epic. I had a feeling we had a rockstar on our hands when this one pot meal was baking and the smell was wafting through the house, but it wasn’t until my kids took a bite that I was sure. You guys: they all devoured it. Every kid. And then they asked for seconds. They were fighting over the last bites. I mean, come on. If the kids are that wild about a recipe, then you know it’s outstanding. I am SO excited for you to make this recipe. SO. EXCITED. 🙂

Also, I am literally packing some of the star ingredient (the dressing) in my suitcase to Bolton, NY next week. No really, I am. Gutsy, I know. I want to make a double batch of this for the whole family on our visit. PLUS it’s so easy to make it’s redic. It’s like a slow cooker recipe, you just chop and then forget about it.

If you don’t follow me on snap (spunkycoconut1) then you missed my little squeals of excitement when I got the news that a resort in the Adirondacks wants us to do a sponsored post while we’re there. Do you know what that means ya’ll??? It means that my husband and I get to leave the kiddos with the grandparents for 2 days and go stay at a resort. Whaaaaaaat. Squealing all over again now. I wonder how far we can get in the car before we start talking about the kids… (Did you see the My Big Fat Greek Wedding 2? Hilarious. If you saw it then you know why I’m asking 😉 )

One Pot Meal: Honey Mustard Chicken & Sweet Potato

2 pounds boneless skinless chicken breast, cut into pieces
1 yellow onion, chopped
2 cloves garlic, minced
1 heaping teaspoon fresh minced ginger
1 and 1/2 teaspoons Herbamare (copycat recipe in Easy Paleo Meals), use divided
1 cup (6 oz) unsulfered dried apricots, halved
1/2 cup Honey Mustard Dressing
1/2 cup orange juice
1 red bell pepper, chopped
1 and 1/2 pounds or about 4 sweet potato, peeled and chopped
optional: fresh thyme to garnish

1. Add the chicken breast, yellow onion, minced garlic and ginger, 1/2 teaspoon Herbamare, and dried apricots to a 9 x 13 inch baking dish.
2. Pour the Honey Mustard Dressing and orange juice over the top and use a spatula to toss until well combined. Put the lid on and marinate in the fridge for 24 hours.
3. Set the oven for 350F. Toss the red bell pepper, sweet potatoes, and remaining 1 teaspoon Herbamare in a mixing bowl, then add them to the marinated chicken mixture. Use a spatula to toss all of the ingredients until well combined.
4. Bake for 45 minutes. Remove from the oven. Optional: drizzle the top with avocado oil and garnish with fresh thyme.

Serves 4 to 5

Primal Kitchen products are now at Whole Foods and other stores, woohoo!

♥, Kelly

This post was sponsored by Primal Kitchen. However, the opinions are my own, and I would never promote anything I didn’t strongly believe in.