Lemon Sage Chicken with Sweet Potatoes and Green Beans

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I know I missed a weekly post in the #HealthyInUnder30 series, but I’ll make up for it with two super quick meals this week! I spent this past week roughing it in the middle of the woods in Missouri helping out at an amazing church camp. There was no air conditioning, internet, or television, but it was great to get away from every day life and hang out in nature. Plus, I didn’t have to cook for the entire week. As much as I love cooking, it’s nice when other people do it for you! I had three home-cooked meals a day, and while the food was delicious, it was also heavier than my usual fare. There were a lot more brown-colored foods, and far less green foods than I normally eat. So now that I’m back home and cooking for myself again, I chose to ease back into my normal eating habits with something simple and light.

 

This lemon sage chicken is cooked with sweet potatoes and green beans. It’s super fresh tasting and only requires 15 minutes of prep time; the crockpot will take care of all the cooking. You simply have to slice some sweet potatoes (or regular potatoes if you aren’t a fan of the sweet variety), and snap the stems off some green beans–that’s it. This is a great meal to make on the weekends because you can throw all your ingredients into the crockpot after lunch and have dinner ready about 6 hours later.

 

The slow cooking really helps bring together the lemon and sage flavors with the chicken and veggies. I was able to use fresh green beans from a co-workers garden, which were so delicious that I made a sweeping declaration to never eat frozen green beans again; they are that much better. Fresh green beans keep a nice crunch when cooked, and don’t get mushy and fall apart like frozen ones!

 

 

2 Responses to Lemon Sage Chicken with Sweet Potatoes and Green Beans

  1. channah rachel herrmann says:

    sounds great but i don’t have a crock pot! how can i make this dish with out one?

    • Ryan Baggett MA, RD says:

      You could also bake it in the oven in a 9×13 pan. Just separate the chicken on one side, and then spread the veggies out next to it, and bake 30-35 minutes until the chicken is cooked through.

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