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Maple Chicken with Mashed Sweet Potatoes & Green Beans

Shared with me by: Ben (son)

Perfect Fall All-in-one Meal

Ingredients

  • 4 sweet potatoes
  • 2 Tbls. maple syrup, divided
  • 1 t. chili flakes
  • 4 Tbls. low-fat sour cream (Daisy), divided (2 Tbls. + 2 Tbls.)
  • 4 Tbls. butter, divided (2 Tbls. + 2 Tbls.)
  • 4 chicken cutlets (5 oz. each, 20 oz. total)
  • 1 c. panko Japanese breadcrumbs (Kikkoman)
  • 2 t. garlic powder
  • 2 t. onion powder
  • 2 t. paprika
  • 7 t. olive oil divided (2 Tbls. + 1 Tbls. and 1 t.)
  • 12 oz. green beans

Instructions

Preheat oven to 425 degrees. Adjust rack to middle position.

Peel and dice sweet potatoes into ½-inch pieces.

Reserve 2 teaspoons maple syrup and set aside. Add remaining maple syrup (2 Tbls. + 1 t.) in a small bowl. Stir in a pinch of salt and chili flakes, to taste and set aside (you will use on chicken before serving).

Place sweet potatoes in a pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork (about 15-20 minutes). Start chicken while potatoes cook (see instructions below). When sweet potatoes are tender, drain and return to pot.

Remove pot from heat and mash with the 2 t. reserved maple syrup, 2 Tbls. sour cream, 2 Tbls. butter, salt and pepper. Cover to keep warm.

WHILE SWEET POTATOES COOK: Place 2 Tbls. butter in a small microwave bowl and microwave until melted (30 seconds). Stir in panko, garlic powder, onion powder and paprika, 2 Tbls. olive oil and a big pinch of salt.

Pat chicken dry with paper towels. Season all over with salt and pepper.

Lightly oil a large baking sheet and place chicken on pan (save room to add the green beans).

Evenly spread remaining 2 Tbls. sour cream on top of each piece of chicken (dividing equally), mound with panko mixture, pressing to adhere (no need to do undersides). Roast chicken on middle rack at 425 degrees for 8 minutes (you’ll be adding the beans and baking chicken longer).

While chicken roasts, toss green beans in a bowl with remaining 1 Tbls. and 1 t. olive oil, salt and pepper.

Once chicken has roasted 8 minutes, remove pan from oven and carefully add green beans next to the chicken (if needed, lay a sheet of foil loosely on top of chicken if the topping starts to get too browned). Continue roasting until chicken is cooked through and green beans are tender, about 12-15 minutes more.

Divide sweet potatoes, chicken and green beans between 4 plates. Drizzle chicken with the spicy maple syrup (made ahead) and sprinkle with more chili flakes, if desired.

NOTE: Serves 4