Herb Chicken Skillet with Sweet Potatoes and Romaine Salad

Name: Herb Chicken Skillet with Sweet Potatoes and Romaine Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 2 sweet potatoes (medium, peeled and cut into 1/2-inch cubes); 3 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 head romaine lettuce (chopped); 1 can chickpeas (drained and rinsed); 1 tablespoon lemon juice; 1 teaspoon Dijon mustard

Tender chicken and caramelized sweet potatoes, quickly cooked in a skillet, served alongside a crisp romaine and chickpea salad with a light lemon vinaigrette. This dish offers a delicious balance of savory and fresh flavors.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $4.29/serving

Dietary

High-Protein
High-Fiber
Nut-Free
Dairy-Free
Gluten-Free

Ingredients

1.5 pound chicken breast (boneless, skinless)
2 sweet potatoes (medium, peeled and cut into 1/2-inch cubes)
3 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 head romaine lettuce (chopped)
1 can chickpeas (drained and rinsed)
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Instructions

Season chicken breasts evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/4 teaspoon garlic powder.
Place cubed sweet potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 3-5 minutes, until slightly tender but still firm.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add seasoned chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate to rest.
Add the pre-cooked sweet potato cubes to the same skillet, adding another 1 tablespoon of olive oil if needed. Cook for 5-7 minutes, stirring occasionally, until tender and lightly caramelized. Season with remaining 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/4 teaspoon garlic powder.
While the sweet potatoes cook, prepare the salad: In a medium bowl, whisk together the lemon juice, Dijon mustard, and remaining 1 tablespoon olive oil. Toss the chopped romaine lettuce and drained chickpeas with the dressing.
Slice the cooked chicken breasts. Divide the chicken, sweet potatoes, and romaine salad among 3 plates. Serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat the chicken and sweet potatoes gently to retain moisture.

Nutrition (per serving)

Calories: 665
Protein: 40.8 g
Carbohydrates: 60.5 g
Fat: 30 g
Fiber: 13 g
Sodium: 395 mg
Saturated Fat: 4.5 g
Sugar: 10.3 g
Cholesterol: 98 mg