Rosemary Chicken with Sweet Potatoes

Rosemary Chicken with Sweet Potatoes

1 Review
From: Diabetic Living Magazine

Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, ½ teaspoon of the salt, ¼ teaspoon of the rosemary and ¼ teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
  2. 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.
  3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining ¼ teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165°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.

Nutrition information

  • Serving size: 1 chicken breast and about ⅔ cup potatoes
  • Per serving: 283 calories; 8 g fat(1 g sat); 5 g fiber; 27 g carbohydrates; 28 g protein; 83 mg cholesterol; 12 g sugars; 417 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch

Reviews 1

December 05, 2018
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By: KMac
Would make this again. Super easy and entire family enjoyed.
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