Adobo Chicken with Roasted Sweet Potatoes

This provided a nice, spicy touch to an easy weeknight meal!

2 large sweet potatoes, peeled and cubed
2 1/2 T extra virgin olive oil
4 chipotle chiles in adobo sauce, chopped
2 garlic cloves, minced
2 T honey
2 t apple cider vinegar
1 1/4 t salt
1 t cumin
6 boneless, skinless chicken breasts (about 2 pounds)

Preheat the oven to 400*

In a medium bowl, toss potatoes in olive oil and scatter evenly in a large roasting pan. Season with salt and pepper, to taste. Roast for 15 minutes.

Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt and cumin to make a marinade. Pour evenly over chicken and let it marinate until the sweet potatoes finish roasting.

Remove the roasting pan with the sweet potatoes from the oven. Place the chicken breasts on top of the sweet potatoes, topping with any remnants of the marinade. Roast 30-40 minutes, or until the chicken and sweet potatoes are a golden brown.