Name: Lemon garlic chicken and sweet potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 1/2 medium sweet potatoes, cut into 1-inch wedges; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz green beans, trimmed; 2 tbsp water

Nutrition

Per serving

545 calories

Protein: 43g; 31% of calories
Carbs: 56g; 40% of calories
Fat: 18g; 29% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with half the olive oil, half the salt, and half the pepper. Spread them into a single layer. Place the chicken breast on the same pan. In a small bowl, whisk the remaining oil, lemon juice, garlic, and dried basil, then pour over the chicken. Season the chicken with the rest of the salt and pepper. Roast for 25 minutes. Done when opaque in the center, 165°F.
While the chicken roasts, place a 12-inch skillet over medium-high heat. Add the green beans and water. Cover and steam for 3 minutes. Uncover and cook for 3 minutes more until the water evaporates and the beans are crisp-tender. Transfer to a plate.
When the chicken reaches its safe internal temperature, remove the pan from the oven. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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