Golden Chicken and Autumn Vegetables

Total Time Prep: 10 min. Cook: 35 min.
Yield 4 servings
Test Kitchen Approved
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.

Ingredients

  • 4 bone-in chicken breast halves (8 ounces each), skin removed
  • 2 large sweet potatoes, peeled and cut into large chunks
  • 2 cups fresh or frozen cut green beans
  • 1 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme

Directions

  1. In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans.
  2. In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.

Nutrition Facts

1 each: 160 calories, 1g fat (0 saturated fat), 23mg cholesterol, 265mg sodium, 27g carbohydrate (11g sugars, 5g fiber), 11g protein.

This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
Recipe Creator

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