Rosemary Chicken with Sweet Potatoes
This Rosemary Chicken with Sweet Potatoes dish is a simple yet flavorful meal that combines tender chicken breast with roasted sweet potatoes, infused with the aromatic flavors of garlic and fresh rosemary. It’s easy to make and perfect for a comforting dinner.
Servings
2
Ready In:
35 mins
Calories:
283 per serv.
Good For:
Dinner
Ingredients
-
4 teaspoons canola or olive oil
-
3 cloves garlic, minced
-
¾ teaspoon kosher salt
-
½ teaspoon fresh rosemary chopped
-
½ teaspoon freshly ground black pepper
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2-3 Sweet Potatoes (2 large or 3 medium) peeled and small diced
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1 (8 ounce) skinless, boneless chicken breast, halved crosswise
-
1 lemon, thinly slice (optional)
Directions
Step 1. In a 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium heat. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 8-10 minutes, stirring occasionally.
Step 2. Push potatoes to one side of the skillet. Add the remaining 1 teaspoon oil to the other side of the skillet. Arrange chicken in the skillet alongside potatoes. Cook, uncovered, 8 minutes.
Step 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices (optional). Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.
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