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Dinner for 4

Chicken and Roasted Vegetables

Seasoned chicken roasts with sweet potato and green beans, then gets paired with a creamy pesto mayonnaise sauce.

$1.77per serving $
50 minstart to table
4servings

AmericanDairy-freeBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 4 tbsp homemade mayo
  • 2 tbsp homemade pesto
  • 1 tbsp lemon juice
  • 1/2 tsp garlic
  • salt and black pepper to taste (optional)
  • 1 lb free-range organic boneless chicken breasts
  • salt and ground fresh black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1 sweet potato
  • 1/2 cup chicken broth or water
  • 1 lb fresh green beans
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper

Steps

  1. Heat the oven to 425 F and cut the sweet potato into 1-inch pieces.
  2. Toss the sweet potato with olive oil, three garlic cloves, salt, and pepper on a large baking sheet.
  3. Roast the sweet potato for 15 minutes.
  4. Season the chicken with paprika, oregano, salt, and pepper, then add it with the green beans and broth to the pan.
  5. Cover the pan tightly with foil and roast for 20 minutes, then uncover and roast for 5 minutes more, until the chicken reaches 165 F.
  6. Stir the mayonnaise, pesto, lemon juice, 1/2 teaspoon garlic, salt, and pepper in a small bowl.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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