Barbecue Chicken and Roasted Sweet Potatoes with Cinnamon Butter glaze
Happy early summer to you, as I hope this message finds you well and at a time when you’re thinking, “what am I going to make for dinner tonight?” Well, this blog recipe won’t earn me any James Beard cooking award nominations. But I just wanted to provide you additional ideas to help you with that burning question that pesters your mind every afternoon during that long work meeting or long winded customer, or long winded teacher, or perhaps it’s just your child looking up at you.
Tonight, it’s an early summer evening, I have no pre-planned meal, but I do have some chicken breast, some sweet potatoes and some spinach, how about barbecue chicken and sweet potatoes, voila! So easy and yet sooo good! I just grilled the breast and then applied a lovely lathering of Sweet Baby Ray’s Barbecue Sauce and I’m feelin’ good. For the sweet potatoes I simply roasted them in the oven and then split them open with a bit of butter, cinnamon and brown sugar. Spinach became a salad. Easy peasey.
I always have boneless chicken breasts in the fridge, they are such a staple. Because I can go in any direction with such ease, Italian I’m going to bread and sauté them with some pasta. Asian, I could cut up into small pieces and cook in a wok for teriyaki chicken. Mexican, I could cut up and sauté with mexican spices such as oregano, chile powder, garlic and make into a tasty taco filling….So versatile the lovely chicken breast is. Tonight’s meal was no different, no plan, but with chicken breast and a few items you can plan on a great meal! The chicken breast is The Lord of the Farm! Thanks as always for reading and have a great day.