Za'atar Spiced Roast Chicken

Herb-infused roasted chicken breast cutlets paired with fiber-rich roasted sweet potatoes and tender steamed green beans.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $2.98/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• High-Protein
• Low-Fat
• Low-Calorie

Tags

• bake
• roast
• healthy
• comfort food
• tangy

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 6 cutlets)
• 2 pound sweet potato (peeled, cubed 1-inch)
• 1.5 pound green beans (trimmed)
• 2 tablespoon avocado oil
• 1 tablespoon dried thyme
• 1 tablespoon ground sumac
• 1 teaspoon garlic powder
• 0.5 teaspoon table salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Toss sweet potato cubes with 1 tablespoon of the avocado oil, 1/4 teaspoon of the table salt, and 1/4 teaspoon of the black pepper on one half of the baking sheet.
3. Rub chicken breast cutlets with remaining 1 tablespoon of avocado oil, dried thyme, ground sumac, garlic powder, remaining 1/4 teaspoon table salt, and remaining 1/4 teaspoon black pepper. Place cutlets alongside sweet potatoes on the baking sheet.
4. Bake for 25 minutes, until chicken registers an internal temperature of 165°F and sweet potatoes are tender when pierced with a fork.
5. While roasting, place green beans into a large steamer basket set over 1 inch of boiling water; cover and steam for 6 minutes until crisp-tender and vibrant green.
6. Transfer chicken to a cutting board to rest for 5 minutes before dividing chicken, sweet potatoes, and green beans evenly across plates.

Notes

Green beans can be pre-trimmed to save time on busy evenings.

Nutrition (per serving)

• Calories: 363
• Protein: 37.3 g
• Carbohydrates: 34.6 g
• Fat: 8.9 g
• Fiber: 5.9 g
• Sodium: 703 mg
• Saturated Fat: 1.4 g
• Sugar: 7.9 g
• Cholesterol: 107 mg