Name: Pan seared chicken and sweet potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 1/2 medium sweet potatoes, cut into wedges; 5 oz green beans, trimmed; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 2 tbsp water

Nutrition

Per serving

512 calories

Protein: 38g; 29% of calories
Carbs: 53g; 41% of calories
Fat: 17g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Toss the sweet potato wedges with half the olive oil and a pinch of salt and pepper on a half-sheet pan. Roast for 25 to 30 minutes until tender and browned at the edges.
Season the chicken breast on both sides with the dried basil, garlic powder, and a pinch of salt and pepper.
Heat half of the remaining oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 to 8 minutes. Flip and cook for 6 to 8 minutes more until cooked through and opaque in the center. Remove from the skillet and let rest. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the green beans and sauté for 2 minutes. Add the water, cover, and steam for 3 to 4 minutes until bright green and tender. Season with the remaining salt.

Nutrition

Ingredients

Instructions

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

More dinner recipes