Chili-Glazed chicken With Sweet Potato Hash

Ingredients

1   Chicken

 tenderloin (about 1 1⁄4 pounds)

1 

tablespoon plus 1 teaspoon olive oil

1 

teaspoon 

chili powder

kosher salt and black pepper

2 

tablespoons 

pure maple syrup

2 

medium sweet potatoes (about 1 pound), peeled

2 

large shallots, chopped

1 

5-ounce package baby spinach, chopped

hot sauce (optional)

Directions

1. Heat broiler. Place the  chicken on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.
4. Serve the  chicken and potatoes with the hot sauce, if desired.