Kid-Friendly
Skillet Rosemary Chicken with Sweet Potato Hash
Steamed Asparagus
Ingredients
- 2 lb chicken cutlets (about 6)
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 (10-oz) pkg frozen diced sweet potatoes (such as Stahlbush Island Farms)
- 1 (8-oz) pkg organic sliced tricolor bell peppers, chopped
- 1 Tbsp butter
- 1 Tbsp chopped fresh rosemary
- ½ cup dry white wine (or use low-sodium chicken broth)
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Add garlic to skillet; cook 30 seconds to 1 minute. Add potatoes, bell peppers, and ½ tsp each salt and pepper. Cook 8 to 10 minutes or until potatoes are browned and tender; remove from skillet, and keep warm.
- Add butter, rosemary, and wine to skillet; cook 2 to 3 minutes or until slightly thickened, scraping skillet to loosen browned bits. Serve sauce over chicken and potato mixture.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Steam asparagus in a steamer basket over simmering water 5 minutes or until crisp-tender. Toss with oil, salt, and pepper.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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