By Nathan Haskins
Peel and cube the sweet potato. Place in a pot of boiling water, and cook for about 15 minutes or until tender.
While the sweet potato is cooking, season the chicken breast with salt, pepper, and half of the rosemary.
Heat half of the butter or olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
In the same skillet, add the remaining butter or olive oil and minced garlic. Sauté for 1 minute, then add the green beans and the remaining rosemary. Cook for 4-5 minutes until the beans are tender-crisp.
Drain the cooked sweet potatoes and mash them with a fork or masher. Season with salt and pepper to taste.
Serve the rested chicken breast with a generous scoop of sweet potato mash and sautéed green beans.
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This Dinner Main Course recipe is ready in 40 minutes and features chicken breast, sweet potato, green beans and other delicious ingredients. Contains 380 calories total.
Peel and cube the sweet potato. Place in a pot of boiling water, and cook for about 15 minutes or until tender.
While the sweet potato is cooking, season the chicken breast with salt, pepper, and half of the rosemary.
Heat half of the butter or olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
In the same skillet, add the remaining butter or olive oil and minced garlic. Sauté for 1 minute, then add the green beans and the remaining rosemary. Cook for 4-5 minutes until the beans are tender-crisp.
Drain the cooked sweet potatoes and mash them with a fork or masher. Season with salt and pepper to taste.
Serve the rested chicken breast with a generous scoop of sweet potato mash and sautéed green beans.
Calories per Serving: 380
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