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94% would make again

One-pan Roasted Chicken And Sweet Potatoes

by Mercedes Sandovalfeatured in One-Pan Meals Under 500 Calories

Under 30 min

Under 30 min


for 1 serving

  • 1 small sweet potato, diced
  • 1 lemon, sliced, seeds removed
  • 1 cup green beans (360 g), trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, minced
  • ½ teaspoon salt, plus more to season
  • ¼ teaspoon ground black pepper, plus more to season
  • 1 boneless, skinless chicken breast
  • ¼ teaspoon paprika

Nutrition Info

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    Calories 181
    Fat 14g
    Carbs 13g
    Fiber 5g
    Sugar 6g
    Protein 3g

Estimated values based on one serving size.


  1. Preheat oven to 375˚F (190˚C).
  2. 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.
  3. Season the chicken breast with salt, pepper, and paprika.
  4. 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).
  5. Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
  6. Enjoy!