Name: Herb-Crusted Chicken with Roasted Sweet Potatoes and Garlic Green Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp olive oil, divided; 1 tbsp Dijon mustard; 1/2 cup whole wheat panko breadcrumbs; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh thyme (or 1 tsp dried thyme); 2 medium sweet potatoes, cubed; 12 oz fresh green beans, trimmed; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper

Herb-Crusted Chicken with Roasted Sweet Potatoes and Garlic Green Beans

GoldenGrape9245

This Herb-Crusted Chicken with Roasted Sweet Potatoes and Garlic Green Beans delivers a classic American comfort food experience—reimagined for those focused on weight loss and muscle gain! Lean, juicy chicken gets a crunchy, herb-packed crust, while sweet potatoes and green beans roast to caramelized perfection. Everything cooks together on one sheet pan for maximum convenience and minimal cleanup. The result: a satisfying, well-balanced meal with plenty of protein, fiber, and flavor. This recipe is perfect for busy weeknights, meal prep, or anyone craving comfort without compromise.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet (or quarter sheet pan) with parchment paper.
In a small bowl, mix panko breadcrumbs, parsley, thyme, 1/4 tsp salt, and 1/4 tsp pepper.
Pat chicken breasts dry. Brush all sides with Dijon mustard. Press chicken into the breadcrumb mixture, coating both sides evenly.
Place sweet potato cubes on one side of the prepared sheet pan. Drizzle with 1 tbsp olive oil and toss with 1/4 tsp salt and 1/4 tsp pepper. Spread out in a single layer.
Arrange the chicken breasts on the other side of the pan. Bake for 15 minutes.
Meanwhile, toss green beans with remaining 1 tbsp olive oil and minced garlic.
After 15 minutes, add green beans to the sheet pan around the chicken and sweet potatoes. Continue baking for 12-15 minutes, until chicken is golden and cooked through (internal temp 165°F) and vegetables are tender.
Let chicken rest 3-5 minutes before slicing. Serve chicken with roasted sweet potatoes and garlicky green beans.