Lemon-Herb Chicken Dinner
Boneless chicken breast and peeled sweet potatoes roasted together on a single sheet pan with lemon and savory herbs.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $2.91/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Residue
- High-Protein
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
Tags
- sheet pan
- quick
- healthy
- tangy
- bake
Ingredients
- 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 sweet potato (large, peeled and diced into 1/2-inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup white rice (uncooked)
- 2 cup water
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine 1 pound chicken breast pieces and 1 large peeled and diced sweet potato. Drizzle with 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until everything is evenly coated.
- Spread the chicken and sweet potatoes in a single layer on the prepared baking sheet. Roast for 18-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- While roasting, bring 2 cups water to a boil in a small saucepan. Stir in 1 cup white rice and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, keeping covered.
- Serve the lemon-herb chicken and sweet potatoes immediately alongside the fluffy white rice.
Notes
For faster cooking of sweet potatoes, cut them into smaller, uniform pieces.
Nutrition (per serving)
- Calories: 704
- Protein: 57.5 g
- Carbohydrates: 87.5 g
- Fat: 13.1 g
- Fiber: 4.4 g
- Sodium: 729 mg
- Saturated Fat: 2 g
- Sugar: 3.4 g
- Cholesterol: 160 mg