ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
ROASTED SWEET POTATO AND CHICKEN SALAD
Wedges of sweet potatoes combine with chicken and more to deliver a recipe with a wide variety of flavors in our Roasted Sweet Potato and Chicken Salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until tender, turning after 15 min.
- Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
- Sprinkle with pumpkin seeds.
Nutrition Facts : Calories 550, Fat 36 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 740 mg, Carbohydrate 37 g, Fiber 10 g, Sugar 12 g, Protein 23 g
ROAST CHICKEN WITH SWEET POTATO SALAD
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.
Provided by holhome
Categories Brunch
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- All vegetables, fresh or frozen were bought from the Healthy living range at Tesco. #TriedForLess.
- Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the onion wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 minutes.
- Meanwhile, scrub the sweet potatoes and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then sprinkle with the rapeseed oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
- Meanwhile, finely chop the remaining garlic clove, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
- Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the mix at point 3 into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining lemon dressing.
Nutrition Facts : Calories 1801.2, Fat 119.9, SaturatedFat 34.1, Cholesterol 547.5, Sodium 619, Carbohydrate 41.3, Fiber 8.4, Sugar 12.4, Protein 134.6
ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
- Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
- Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
- Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.
Nutrition Facts : Calories 477 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
- Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
- Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
- Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.
Nutrition Facts : Calories 248 g, Cholesterol 42 g, Fat 15 g, Fiber 2 g, Protein 14 g, Sodium 69 g
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5/5 (1)Total Time 10 minsServings 1Calories 542 per serving
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4.6/5 (43)Calories 408 per serving
- Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
- Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
- Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
- Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.
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Reviews 9Estimated Reading Time 4 minsServings 4Total Time 45 mins
- Heat your oven to 400 degrees. Peel and dice the sweet potatoes. Then place in a bowl, add 2 tablespoons olive oil and a generous amount of salt and pepper. Toss ingredients together. Then spread the sweet potatoes out on a parchment-lined baking sheet. Bake for 40 minutes, until soft and lightly browned. Stir the potatoes after 20 minutes to make sure they cook evenly.
- Meanwhile, prepare the chicken. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium high heat. Add the chicken and the balsamic vinegar. Cook for about 4 minutes per side, until browned. Then cover the skillet and reduce heat to low. Cook chicken for another 10 minutes, or until no longer pink in the center.
- Spread the pine nuts out on a baking sheet. Bake in the oven with the sweet potato for 2-3 minutes, until the pine nuts are slightly browned.
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