Herb-Roasted Chicken Breast, Roasted Sweet Potatoes and Garlic and Lemon Green Beans

Ingredients

• 800 g sweet potatoes (about 2 large, scrubbed and dried)
• 2 tbsp olive oil
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat oven and prepare sweet potatoes

   • Preheat your oven to 425°F (220°C).
   • Wash and scrub the sweet potatoes thoroughly. You can peel them or leave the skin on for extra fiber.
   • Cut the sweet potatoes into uniform 1-inch wedges or cubes.
2. 2

   Season the wedges

   • Place the sweet potato wedges in a large bowl.
   • Drizzle with olive oil and sprinkle with black pepper.
   • Toss well until all the wedges are evenly coated.
3. 3

   Roast the sweet potatoes

   • Spread the seasoned wedges in a single layer on a large baking sheet. Do not overcrowd the pan.
   • Roast for 15 minutes.
   • Remove from the oven, flip the wedges with a spatula, and return to the oven.
   • Roast for another 10-15 minutes, or until tender and caramelized at the edges.
4. 4

   Serve immediately

   • Remove the sweet potatoes from the oven.
   • Let them cool for a minute before transferring to a serving dish.
   • Serve hot as a delicious side.

Ingredients

• 450 g green beans (trimmed)
• 2 tbsp olive oil
• 3 pcs garlic (cloves, minced)
• 1 tsp salt (for blanching water)
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (from about half a lemon)
• 0.25 tsp red pepper flakes (optional)

Instructions

1. 1

   Blanch the green beans

   • Bring a large pot of water to a rolling boil and add 1 tsp of salt.
   • Prepare an ice bath by filling a large bowl with ice and cold water.
   • Add the trimmed green beans to the boiling water and cook for 2-3 minutes, until bright green and crisp-tender.
   • Using a slotted spoon, immediately transfer the beans to the ice bath to stop the cooking process. Once cooled, drain well.
2. 2

   Sauté the garlic

   • Heat olive oil in a large skillet or pan over medium heat.
   • Add the minced garlic and red pepper flakes, if using.
   • Sauté for about 30-60 seconds until fragrant, being careful not to let the garlic burn.
3. 3

   Combine and finish the dish

   • Add the drained green beans to the skillet with the garlic oil.
   • Toss well to coat and cook for 2-3 minutes, until the beans are heated through.
   • Remove the skillet from the heat and squeeze the fresh lemon juice over the beans.
   • Season with the remaining 0.5 tsp of salt and freshly ground black pepper. Toss one final time to combine.
4. 4

   Serve immediately

   • Transfer the garlic and lemon green beans to a serving dish.
   • Serve warm as a side to chicken, fish, or steak.