Easy Baked Honey Mustard Chicken with Sweet Potato Fries

I have an oven again! And not only one, but two now! So naturally the first thing I wanted to do was make all the sweet potato fries in record time. Roasted sweet potatoes are my absolute favorite way to eat sweet potatoes. I also came across this Baked Honey Mustard Chicken recipe, which was a perfect pair for sweet potato fries. The recipe was super easy to make and I have a cast iron skillet, so I didn't even need to transfer pans from the stove top to the oven. I opted for using all of one kind of mustard (Woodstock Organic Dijon Mustard) because that was all I had in the pantry and I thought that worked perfectly fine. If you like honey mustard you will really enjoy this meal! For my entire life (well, before my paleo ways) I would order chicken fingers with honey mustard no matter what restaurant I was at. This meal really reminded me of that, but is obviously a much healthier version. It might not look crazy delicious, but I really look forward to eating this meal all week!

Easy Baked Honey Mustard Chicken
Ingredients:

• 1/4 cup of grainy, course mustard
• 1/4 cup smooth dijion mustard (I use Woodstock Organic Dijon Mustard, found at local grocery store)
• 1/2 cup honey
• 3 teaspoons extra virgin olive oil
• 1/2 of a small yellow onion, diced
• 2 cloves garlic, minced
• 2 1/2 pounds boneless skinless chicken tenderloins
• salt and pepper
• 3 - 4 small sprigs of fresh rosemary

Directions:

1. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
2. In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
3. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
4. Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
5. Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
6. Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.