Name: Pan-seared chicken with sweet potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz boneless skinless chicken breast, patted dry and sliced horizontally into 2 even cutlets; 1 1/2 medium sweet potatoes, cut into 1/2-inch wedges; 5 oz broccoli florets, cut into bite-sized pieces; 1 tbsp olive oil; 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with half the olive oil, the smoked paprika, and a pinch of salt. Spread them in a single layer. Roast for 12 minutes, flip the wedges, and roast for another 10 to 12 minutes until tender and browned at the edges.
While the potatoes roast, season the chicken cutlets on both sides with the garlic powder, black pepper, and half of the remaining salt.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken cutlets and cook for 4 to 5 minutes per side until the exterior is golden and the center is cooked through. Transfer to a plate to rest for 5 minutes. Done when the thickest part is opaque, 165°F.
While the chicken rests, add water to a saucepan and bring to a boil. Place the broccoli in a steamer basket over the water, cover, and steam until bright green, about 5 to 6 minutes. Toss the steamed broccoli with half the lemon juice and the remaining salt and pepper.
Place the roasted sweet potatoes and lemon broccoli on a plate. Slice the chicken cutlets, drizzle with the remaining lemon juice, and serve.

Nutrition

Ingredients

Instructions

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