ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
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!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
MUSTARDY CHICKEN AND DUMPLINGS
Add a tangy twist to favorite chicken and dumplings with zippy mustard.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and onion; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.
- Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
- In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 10 g, TransFat 1 g
HONEY MUSTARD CHICKEN & SWEET POTATO SHEET PAN DINNER
This healthy Honey Mustard Chicken & Sweet Potato Sheet Pan Dinner recipe is an easy 5 ingredient dinner the whole family will enjoy! Tender sweet potatoes are roasted along with marinated chicken breasts for a simple one pan meal.
Provided by The Creative Bite
Categories Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
- Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
- Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
- Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
- Bake at 400°F for 20 minutes.
- Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
- Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and serve with additional honey mustard for dipping.
Nutrition Facts : Calories 445 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 391 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
TAIWANESE CHICKEN-STUFFED STICKY SWEET POTATO DUMPLINGS
Something totally different...it's very sticky, very interesting, and has a nice combination of flavours. If you like the stickyness of tapioca, then this is great.
Provided by melting pot
Categories Yam/Sweet Potato
Time 1h15m
Yield 12 balls, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in wok. Stir-fry the chicken pieces until cooked.
- Add the bamboo shoots and stir-fry for 3-4 minute.
- Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
- Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it's still soft but won't burn your fingers. Peel the skin off.
- Tip the flour out onto the workbench. Knead the flour and the sweet potato until it's not sticking to your hands anymore, is a light orange and has texture like playdough.
- Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
- Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
- Repeat until there is no more dough/filling left.
- Line a steamer with baking paper and dust lightly with wheat flour.
- Place the balls in, about 1 inch apart to allow for spreading.
- Steam for 15-20 minute.
- Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.
Nutrition Facts : Calories 595.1, Fat 27.9, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1157.3, Carbohydrate 48.1, Fiber 9, Sugar 7.6, Protein 40.4
HONEY-MUSTARD ROASTED CHICKEN WITH SWEET POTATOES
Make and share this Honey-Mustard Roasted Chicken With Sweet Potatoes recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
- In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
- Bake at 425 for 30 minutes.
- Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
- Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.
SWEET POTATO DUMPLINGS WITH CANNED BISCUITS
This super simple sweet potato dumpling recipe is always a huge hit.
Provided by Brian Bolling
Categories Desserts
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish; melt in the preheating oven.
- Peel and cut sweet potato into 1/2-inch thick slices and cut in half again to make half-moon pieces. Pull each biscuit apart to make two. Wrap each biscuit around a piece of sweet potato. Arrange dumplings in the prepared baking dish.
- Bring water, sugar, and pumpkin pie spice to a boil in a pan; stir until sugar is dissolved. Pour sauce over the dumplings.
- Bake in the preheated oven until biscuits are browned and sweet potato is tender, 35 to 40 minutes. Baste top of biscuits with the sauce every 10 minutes or so to keep them from burning.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 32.2 g, Cholesterol 15.4 mg, Fat 8.2 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 232.3 mg, Sugar 21.2 g
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