Name: Lemon Herb Grilled Chicken with Roasted Sweet Potatoes and Garlicky 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; 2 tbsp lemon juice (plus zest from 1 lemon); 2 tsp dried rosemary; 2 tsp dried thyme; 1 tsp garlic powder; 1 tsp smoked paprika; 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes; 1 lb fresh green beans, trimmed; 4 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; Cooking spray or additional olive oil for roasting

Lemon Herb Grilled Chicken with Roasted Sweet Potatoes and Garlicky Green Beans

SweetMelon3439

This Lemon Herb Grilled Chicken with Roasted Sweet Potatoes and Garlicky Green Beans is the perfect American comfort plate—vibrant, satisfying, and packed with flavor and nutrition. The classic pairing of lemon and herbs infuses the chicken with a bright, savory note, while roasted sweet potatoes add natural sweetness and fiber to the meal. Garlicky green beans bring crunch and an aromatic punch, creating a beautiful balance of flavors and textures on the plate. Designed for easy weeknight cooking, everything comes together on one or two sheet pans for quick prep and even easier clean-up. Each serving delivers the high protein, healthy fats, and fiber needed for optimal wellness, making this dinner both delicious and nourishing.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, half the salt and pepper, and half the smoked paprika. Spread evenly on half the baking sheet. Roast for 10 minutes.
While the potatoes begin roasting, whisk together 1 tbsp olive oil, lemon juice, lemon zest, rosemary, thyme, garlic powder, and remaining smoked paprika in a bowl. Place chicken breasts in the bowl, turning to coat well. Let marinate for 10 minutes.
After the potatoes have roasted for 10 minutes, remove the pan. Place the marinated chicken breasts on the empty side of the baking sheet. Return to oven and roast for 15 minutes.
Toss the green beans with garlic and a light spray or drizzle of olive oil, plus remaining salt and pepper. After the chicken has roasted for 15 minutes, add the green beans beside the potatoes (or on a separate pan if needed). Roast everything for another 10-12 minutes, until chicken is cooked through (internal temp 165°F), potatoes are tender, and beans are just crisp-tender.
Remove from oven. Let chicken rest 5 minutes, then slice. Serve chicken with roasted sweet potatoes and garlicky green beans on the side. Squeeze extra lemon over top if desired.