Instructions:
step 1: In a small bowl, whisk together honey, soy sauce, garlic, black pepper, and thyme.
step 2: Season the chicken breasts with a pinch of salt and pepper.
step 3: Heat olive oil in a skillet over medium heat. Sear chicken for 5-6 minutes per side or until golden and cooked through.
step 4: Pour the honey garlic sauce over the chicken in the last 2 minutes of cooking, allowing it to thicken slightly and glaze the chicken.
step 5: Meanwhile, boil sweet potatoes in salted water until fork-tender, about 15-20 minutes.
step 6: Drain and mash the sweet potatoes with butter, cinnamon, salt, and pepper until smooth.
step 7: In a large bowl, combine mixed greens, blackberries, cherry tomatoes, cucumber, and red onion.
step 8: Drizzle salad with olive oil and balsamic vinegar, season with salt and pepper, and toss gently.
step 9: Plate the glazed chicken with a scoop of sweet potato mash and a portion of the fresh berry salad.
Storage and Reheating Tips:
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and mash in the microwave or a skillet over low heat. Serve the salad chilled or fresh for best texture and flavor.
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