Ingredients: |
Ingredients: 4 medium sweet potatoes 2 lb. boneless, skinless chicken breast 2 Tbs. fry seasoning (equal parts garlic powder, onion powder, and paprika) 4 Tbs. sour cream 2 Tbs. maple syrup 1 tsp. chili flakes 1 c. panko breadcrumbs 7 tsp. olive oil 4 Tbs. butter 1 tsp. cooking oil
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Directions: |
Directions:1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. 2. Peel and dice sweet potatoes into ˝-inch pieces. Reserve 1 tsp maple syrup for sweet potatoes; pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. 3. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. 4. Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 2 Tbs. butter, salt, and pepper. Cover to keep warm. 5. While sweet potatoes cook, place 2 Tbs. butter in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, Fry Seasoning, 2 Tbs. olive oil, and a big pinch of salt. 6. Pat chicken* dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet after). 7. While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. 8. Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more. 9. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve. |