- 2 tablespoon olive oil, divided
- 2 medium/large sweet potatoes, cleaned and chopped into bite-sized pieces
- 1 lb. boneless, skinless chicken breast, cut into 1 inch chunks
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons buffalo sauce
- 2 tablespoons hot honey
- 1 cup sliced green onions, divided
- Crumbled smoked blue cheese, for topping
Preheat the oven to 425°F. Coat a cast iron skillet or other heavy ovenproof pan with olive oil. Toss the chopped sweet potatoes the remaining olive oil and add them to the cast iron skillet. Place the skillet in the preheated oven for 15 minutes.
While the sweet potatoes are in the oven, coat the chicken in the smoked paprika, onion powder, garlic powder, salt, and black pepper. Whisk together the buffalo sauce and hot honey. Drizzle the sauce over the chicken and toss to coat.
Remove the cast iron skillet from the oven and toss the sweet potatoes with half of the green onions. Then add the sauced chicken to the top of the sweet potatoes and place the skillet back in the oven for 20 minutes or until the chicken is fully cooked. Sprinkle the finished dish with the rest of the green onions and crumbled smoked blue cheese. Keep warm until ready to serve.
- Yields: 4-6 servings
- Preparation Time: 40 minutes