This quick recipe from The Good to Go Cookbook by Kathleen Cannata Hanna is perfect for anyone trying to wedge a homemade dinner between soccer practice and dance recitals during this busy time of year.
This is a great dish for the fall, when sweet potatoes are at their peak.
Prep time: 3 minutes
Cook time: 30 minutes
Yield: 4 servings
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (1–1-1/2 pounds)
1 cup low-sodium chicken broth
2 teaspoons Italian seasoning
1 large sweet potato, peeled and cut into 1/4-inch discs
1 cup frozen green beans
Salt and pepper
1. Heat the oil in a large skillet over medium heat; add the chicken, and cook for 5 minutes per side.
2. Add the broth, seasoning, potato, and green beans; bring to a boil and reduce the heat to low.
3. Cover and simmer for 20 minutes or until the vegetables are tender. Season with salt and pepper to taste, and serve.
QUICK TIP: You can cook this dish all at once in a slow cooker, as well.
Photo by Kristy MacWilliams