Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breast halves (8 ounces each ), skin removed

  2. 2 large sweet potatoes, peeled and cut into large chunks

  3. 2 cups fresh or frozen cut green beans

  4. 1 cup chicken broth

  5. 1 tablespoon minced fresh parsley

  6. 1/2 teaspoon garlic powder

  7. 1/2 teaspoon dried rosemary, crushed

  8. 1/4 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Add sweet potatoes and beans. In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through. Yield: 4 servings.


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