- 4 chicken breast without skin
- 1 large or two medium sweet potato cut into fourths
- 2 Large apples sliced or cubed
- ½ onion chopped
- Haricot verts (green beans)
Preheat oven to 450F
Bring a large pot of water to boil. Add sweet potato and cook until you can easily pierce with a fork. Drain and mash. Serve as is or mix in butter and/or seasonings.
Place chicken on a baking sheet lined with tinfoil. Roast chicken and the rest of the veggies for 20-25 minutes or until chicken is cooked through.
I liked drizzling a little bit of an oil and vinegar based salad dressing over my roasted chicken for extra flavor! Tossing in some cloves of garlic with the roasting medley will also boost flavor.