Southern Chicken Breasts With Sweet Potatoes Recipes

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

CHICKEN AND SWEET POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
• Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
• In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
• Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
• Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
• Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
• Top with green onions and cilantro.

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

SOUTHERN CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken breast and cook until lightly browned, about 5 minutes per side. Drain on paper towels.
• Preheat oven to 350. Arrange chicken in a 13 by 9 inch baking dish.
• In a small bowl, combine evaporated milk, honey, salt, nutmeg and cloves. Pour over chicken.
• Bake 10 minutes. Remove from oven and arange sweet potatoes and raisins around chicken.
• Pour reserved 1/4 cup syrup over chicken.
• Return to oven and bake 40 minutes or until chicken is done.