Sheet Pan Rosemary Balsamic Chicken
Makes 2 servings (plus leftovers)
2 Tbsp olive oil, divided
1 Tbsp Dijon mustard
¼ cup balsamic vinegar
1 tsp dried rosemary, or 1 Tbsp chopped fresh
2 boneless, skinless chicken breasts
1 large or 2 small sweet potatoes or yams
1 Tbsp olive oil
½ lb. green beans, trimmed
½ tsp sea salt
½ tsp black pepper
In a medium bowl, whisk together 1 tablespoon olive oil, Dijon mustard, balsamic vinegar, rosemary, salt, and pepper. Add the chicken breasts and turn a few times to coat with the marinade. Set aside and marinate for 15 minutes.
Pre-heat oven to 375°.
Scrub and peel sweet potatoes. Dice or french-fry. Toss in remaining olive oil.
Lightly oil a sheet pan. Arrange the potatoes on ¾ of the sheet pan. Remove the chicken from the marinade and place on the other side of the baking sheet. Roast for 20 minutes, tossing the potatoes halfway through.
Add the green beans to the sheet pan and roast for another 10 minutes. Continue to cook until the chicken has come to an internal temperature of 165 degrees F using a meat thermometer.
Swap the green beans for broccoli, asparagus, or cauliflower, or simple serve with a salad on the side.
Sub Delicata, butternut or acorn squash for the yams. New or Russet potatoes can also be substituted.