Name: Lemon Rosemary Chicken with Sweet Potatoes
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Ingredients: 4 teaspoons olive oil; 3 cloves garlic, minced; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 20 ounces refrigerated diced sweet potatoes; 2 skinless, boneless chicken breast halves, halved crosswise; 1 lemon, thinly sliced; 1/2 teaspoon fresh rosemary, snipped

Lemon Chicken

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What ingredients do I need to make Lemon Chicken?

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What is the best way to cook Lemon Chicken?

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How can I make Lemon Chicken gluten-free?

This easy Lemon Rosemary Chicken with Sweet Potatoes is a one-skillet meal that is perfect for a weeknight dinner. Featuring garlic, fresh rosemary, and lemon, this dish combines zesty and savory flavors that will leave you craving more.

Paleo

Whole 30

Mediterranean

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Fresh Vegetables

gram

garlic

Seasonings

Coarse Salt

black pepper

sweet potato cubes

Poultry

chicken breast

Fresh Fruit

lemon

fresh rosemary

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Delightful grilled chicken and zucchini skewers infused with a zesty lemon herb marinade, perfect for a quick summer meal with minimal effort!

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Lemon Rosemary Chicken with Sweet Potatoes

Baking Goods

Produce

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/lemon-rosemary-chicken-with-sweet-potatoes-2705864-1.jpeg

Heat 3 teaspoons of olive oil in a 12-inch nonstick skillet over medium heat.

Add minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon snipped fresh rosemary, and 1/4 teaspoon freshly ground black pepper to the skillet.

Add the diced sweet potatoes and toss to coat.

Cover and cook the sweet potatoes for 5 minutes, without stirring.

Push the sweet potatoes to one side of the skillet and add the remaining 1 teaspoon of olive oil.

Place the chicken breast halves in the skillet, on the other side of the sweet potatoes.

Cook the chicken and sweet potatoes uncovered for 8 minutes, stirring the potatoes occasionally and turning the chicken once halfway through.

Sprinkle the chicken with the remaining 1/4 teaspoon kosher salt, rosemary, and black pepper.

Top the chicken with the thinly sliced lemon.

Cover and cook for an additional 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are browned. Remove the potatoes as they are done and continue cooking the chicken if needed.

If desired, garnish with additional fresh rosemary before serving.

Lemon Rosemary Chicken with Sweet Potatoes

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