Skillet chicken breast with sweet potato and green beans keeps dinner simple with a handful of ingredients. The chicken cooks in a skillet while the sweet potato roasts until tender and the green beans stay crisp.
The sweet potato adds a little sweetness while the lemon juice brightens everything up at the end.
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1. Preheat oven to 400°F.
2. Peel and dice 1 medium sweet potato.
3. Toss sweet potato with 1 tbsp olive oil and salt. Spread on a baking sheet in a single layer.
4. Roast sweet potato 20-25 minutes until tender and edges are golden.
5. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Season chicken breast with salt and pepper. Add to skillet in a single layer. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm.
7. Remove chicken, keep warm.
8. Add 1 cup green beans trimmed to skillet. Sauté 4-5 minutes until bright green and tender-crisp.
9. Drain any excess liquid.
10. Serve chicken with roasted sweet potato and green beans.
11. Finish with a squeeze of lemon juice.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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