Name: Lemon herb chicken and sweet potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 1/4 medium sweet potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a large bowl, toss the sweet potato wedges with two thirds of the olive oil and half of the salt and pepper.
Spread the sweet potatoes in a single layer on the prepared pan. Roast for 15 minutes while you prepare the chicken and green beans.
In the same bowl, whisk together two thirds of the lemon juice, the lemon zest, garlic, oregano, the rest of the oil, and half of the remaining salt and pepper. Add the chicken breast and green beans, tossing to coat thoroughly.
Remove the pan from the oven and push the potatoes to one side. Place the chicken and green beans on the other side. Roast for 15 to 18 minutes, flipping the chicken once halfway through, until the chicken is cooked through and the potatoes are tender when pierced with a fork. Done when opaque in the center and the thickest part reads 165°F.
Let the chicken rest for 5 minutes. Slice the chicken against the grain and transfer to a plate with the sweet potatoes and green beans. Drizzle the remaining lemon juice and a pinch of the remaining salt over the chicken and beans.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes