One-pan Roasted Chicken And Sweet Potatoes



for 1 serving

1 small sweet potato, diced

1 lemon, sliced, seeds removed

1 cup green beans(360 g), trimmed

1 tablespoon olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 clove garlic, minced

½ teaspoon salt, plus more to season

¼ teaspoon ground black pepper, plus more to season

1 boneless, skinless chicken breast

¼ teaspoon paprika


Preheat oven to 375˚F (190˚C).

Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.

Season the chicken breast with salt, pepper, and paprika.

Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).

Bake until vegetables are tender and chicken is cooked through, about 20 minutes.


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