4 teaspoons canola or olive oil
3 cloves garlic, minced
¾ teaspoon kosher salt
½ teaspoon snipped fresh rosemary
½ teaspoon freshly ground black pepper
1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®
2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
1 lemon, thinly sliced
In 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.
Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.
Serving Size: 1 chicken breast and about 2/3 cup potatoes
Per Serving: 283 calories; protein 28g; carbohydrates 27g; dietary fiber 5g; sugars 12g; fat 8g; saturated fat 1g; cholesterol 83mg; sodium 417mg.
Find the original recipe from Eating Well here!