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In this dish, you’ll make homestyle sides of roasted sweet potato rounds and a creamy slaw that gets a boost of flavor from pickled jalapeño. It all comes together with simple seared chicken topped with homemade honey mustard.

Ethan Mick

with Roasted Sweet Potatoes

Seared Chicken & Honey Mustard Sauce

Boneless, Skin-On Chicken Breasts

Sweet Potatoes

Cabbage

Honey

Dijon Mustard

Mayonnaise

Apple Cider Vinegar

Sliced Pickled Jalapeño Pepper

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Ingredients

oven

Remove the **honey** from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Thinly slice the **sweet potatoes** into rounds. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Roughly chop the **pepper**. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a bowl, combine the **honey** (kneading the packet before opening) and **mustard**. Season with salt and pepper.

Prepare the ingredients & make the sauce:

Line a sheet pan with foil. Place the **sweet potato rounds** on the foil. Drizzle with olive oil and season with salt, pepper, and the **spice blend**. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:

While the sweet potatoes roast, in a large bowl, combine the **mayonnaise** and **vinegar**. Add the **sliced cabbage** and **as much of the chopped pepper as you’d like**, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:

While the slaw marinates, pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:

Slice the **cooked chicken** crosswise. Serve the **sliced chicken** with the **roasted sweet potatoes** and **slaw**. Top the chicken with the **sauce**. Enjoy!