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Baked chicken breast with roasted sweet potatoes and green beans
Serve this delightful dish with a side of mixed greens or a light salad for a well-rounded, satisfying meal. Pair it with a refreshing glass of infused water or herbal tea for a hydrating and flavorful accompaniment.
4 boneless, skinless chicken breasts
2 medium-sized sweet potatoes, peeled and diced
2 cups green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Preheat your oven to 400°F (200°C).
In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade.
Place chicken breasts in a resealable bag and pour half of the marinade over them. Ensure each piece is coated, then refrigerate for at least 30 minutes.
On a baking sheet, arrange the marinated chicken breasts, sweet potatoes, and green beans.
Drizzle the remaining marinade over the sweet potatoes and green beans, tossing them to coat evenly.
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Garnish with fresh parsley before serving.
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