NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

150g Sweet Potato, peeled and cubed

1 cup Fresh Green Beans, trimmed

1 Large Egg

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry and rub with olive oil, rosemary, thyme, garlic powder, salt, and pepper.

• 3

  Place chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

• 5

  During the last 5 minutes of the potato cooking time, place a steamer basket over the pot and steam the green beans until they are bright green and crisp-tender.

• 6

  Drain the sweet potatoes and return them to the pot. Quickly whisk in the egg while the potatoes are very hot, mashing thoroughly until the egg is cooked through by the residual heat and the mash is fluffy.

• 7

  Plate the herb chicken alongside the sweet potato mash and steamed green beans, seasoning with a pinch of sea salt to finish.