Cooking Time
40 Mins
Category
dinner
Sheet Pan Chicken with Sweet Potato and Green Beans
Why it helps
This meal pairs lean chicken protein with sweet potatoes and green beans, which are rich in fibre and antioxidants from their colourful plant compounds. The combination of protein and fibre-rich vegetables can contribute to lasting fullness, and roasting on a single pan keeps added fats moderate. This fits well into a balanced dinner pattern with lean protein, complex carbohydrates, and non-starchy vegetables.
Ingredients
4 boneless, skinless chicken thighs
2 medium sweet potatoes, cut into wedges
2 cups green beans, trimmed
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
1 lemon, cut into wedges (optional)
Methods
Preheat the oven to 220C (425F). Line a large sheet pan with parchment paper.
Toss the sweet potato wedges with 1 tablespoon of olive oil, half the paprika, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
Rub the chicken thighs with the remaining olive oil, paprika, garlic powder, salt, and pepper.
Add the chicken thighs and green beans to the sheet pan alongside the partially cooked sweet potatoes.
Roast for another 20 to 25 minutes, until the chicken is cooked through and the vegetables are tender.
Squeeze fresh lemon over everything before serving, if using.