Herb Chicken with Sweet Potatoes
Pan-seared chicken breast seasoned with fresh herbs, served alongside vibrant sautéed collard greens and creamy mashed sweet potatoes.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $5.33/serving
Dietary
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Nut-Free
- Soy-Free
- Gluten-Free
- Dairy-Free
- Egg-Free
Tags
- quick
- healthy
- savory
- roast
- comfort food
Ingredients
- 1 tablespoon olive oil
- 12 ounce chicken breast (boneless, skinless)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 0.25 teaspoon black pepper
- 3 sweet potatoes (medium, peeled and diced)
- 0.25 cup water
- 6 cup collard greens (tough stems removed and chopped)
- 1 teaspoon garlic (minced)
Instructions
- Season the chicken breast with chopped fresh rosemary, chopped fresh thyme, and 1/4 teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. Remove from skillet and set aside.
- While chicken cooks, place diced sweet potato in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high for 5-7 minutes, or until very tender. Drain any remaining water and mash the sweet potatoes until smooth.
- In the same skillet (or another if preferred), add minced garlic and sauté for 30 seconds. Add the chopped collard greens and 1/4 cup water or low sodium vegetable broth. Cook for 5-7 minutes, stirring occasionally, until greens are tender.
- Serve the herb-kissed chicken with the mashed sweet potatoes and sautéed collard greens.
Notes
Using fresh herbs greatly enhances the flavor without adding sodium. You can substitute kale or spinach for collard greens if preferred.
Nutrition (per serving)
- Calories: 420
- Protein: 38.5 g
- Carbohydrates: 44.5 g
- Fat: 11.5 g
- Fiber: 9.2 g
- Sodium: 125 mg
- Saturated Fat: 2 g
- Sugar: 4.5 g
- Cholesterol: 95 mg