Name: Herb-Crusted Chicken with Roasted Sweet Potato and Green Bean Medley
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.25 lbs); 2 tbsp olive oil, divided; 1 tbsp Dijon mustard; 1/2 cup panko breadcrumbs; 2 tsp dried Italian herbs (such as thyme, basil, oregano); 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 medium sweet potatoes, peeled and cut into ½-inch cubes; 8 oz green beans, trimmed; Nonstick cooking spray; Fresh lemon wedges, for serving

Herb-Crusted Chicken with Roasted Sweet Potato and Green Bean Medley

RoastedCelery6978

This Herb-Crusted Chicken with Roasted Sweet Potato and Green Bean Medley offers maximum comfort with a light, satisfying twist—perfect for a weeknight dinner that supports your weight loss goals. The chicken’s crisp, herby coating is deeply flavorful, while Dijon mustard adds tang without heaviness. Roasting the sweet potatoes and green beans together brings out their natural sweetness and keeps prep easy and cleanup minimal. A final squeeze of lemon brightens every bite. This one-pan meal feels hearty and indulgent, but is balanced, nutritious, and filling—ideal for anyone wanting to eat well and feel great.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat with nonstick spray.
In a large bowl, toss sweet potato cubes with 1 tablespoon olive oil, half the salt, and half the pepper. Spread evenly on one side of the prepared baking sheet.
Pat chicken breasts dry with paper towels. Brush each with a thin layer of Dijon mustard.
In a shallow dish, combine panko, Italian herbs, smoked paprika, remaining salt, and remaining pepper. Press each chicken breast into the breadcrumb mixture to coat all sides.
Arrange chicken breasts on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil.
Roast for 15 minutes. Remove sheet from oven, add green beans (tossed with a pinch of salt and a spritz of olive oil) in a single layer around the chicken and sweet potatoes. Return to oven and roast for another 10-12 minutes, until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender.
Divide roasted chicken, sweet potatoes, and green beans among plates. Serve with lemon wedges for a fresh squeeze over the top.