Name: Roasted chicken breast and sweet potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 1/4 medium sweet potatoes, cut into 1-inch wedges; 2 tsp olive oil; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 4 oz green beans, trimmed; 1 cup water

Nutrition

Per serving

477 calories

Protein: 45g; 37% of calories
Carbs: 47g; 39% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the sweet potato wedges and chicken breast with the olive oil, dried basil, thyme, garlic powder, salt, and black pepper until evenly coated.
Arrange the chicken and sweet potato wedges in a single layer on a half-sheet pan. Roast for 25 to 30 minutes, flipping the potatoes once halfway through. Meanwhile, prepare the steamer for the beans. Done when opaque in the center, 165°F.
In a small pot, bring the water to a boil over high heat. Place the green beans in a steamer basket over the boiling water. Cover and steam for 5 to 7 minutes until bright green and tender-crisp.
Transfer the roasted chicken breast and sweet potato wedges to a plate alongside the steamed green beans.

Nutrition

Ingredients

Instructions

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