Roasted Chicken Breast Recipe
Chipotle-chokecherry gastrique, smoked chicken & sweet potato hash with caramelized onion, zucchini, cotija cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Chicken
Chokecherry Gastrique
Sweet Potato Hash
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, salt, black pepper, and chipotle powder. Place them on a baking sheet.
- 2
Roast the Chicken
Roast the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.
Chokecherry Gastrique
- 3
Cook the Gastrique
In a saucepan, combine chokecherries, sugar, and red wine vinegar. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until it thickens. Stir in chipotle sauce and set aside.
Sweet Potato Hash
- 4
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until caramelized, about 5-7 minutes. Then add sweet potatoes, zucchini, salt, and black pepper. Cook until sweet potatoes are tender, about 15-20 minutes.
- 5
Finish the Hash
Once the vegetables are cooked, stir in crumbled cotija cheese and remove from heat.