Baked Chicken Breast with Sweet Potato and Green Beans

Ingredients

• Chicken breast 120 g
• Sweet potato 100 g
• Green beans 80 g
• Olive oil 1 tsp

Method

1. Preheat the oven. Set your oven to 200°C (about 400°F) and allow it to fully preheat while you prepare the ingredients. This ensures even cooking for the chicken and sweet potato.
   Tip: Preheating the oven is important to get a nice texture on the chicken.
2. Prepare the sweet potato. Wash and peel the sweet potato. Cut it into 1-inch cubes to help them cook faster and evenly. Place the cubes in a baking dish or on a baking tray.
   Tip: Cutting the sweet potato into similar-sized pieces ensures even cooking.
3. Season the sweet potato. Drizzle half a teaspoon of olive oil over the sweet potato cubes and toss them gently to coat. You can add a pinch of salt and pepper if you like, but it is optional.
   Tip: Even coating with oil helps the sweet potatoes roast nicely and develop a slight caramelization.
4. Prepare the chicken breast. Pat the chicken breast dry with paper towels. Rub the remaining half teaspoon of olive oil all over the chicken. Season lightly with salt and pepper if desired.
   Tip: Dry chicken helps the oil and seasoning stick better and promotes browning.
5. Bake chicken and sweet potato. Place the chicken breast in the baking dish alongside the sweet potato cubes. Put the dish in the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the sweet potatoes are tender when pierced with a fork.
   Tip: Use a meat thermometer if possible to check doneness of chicken for safety.
6. Steam the green beans. While the chicken and sweet potatoes bake, rinse the green beans and trim the ends. Steam them in a steamer basket over boiling water for about 5-7 minutes until bright green and tender but still crisp.
   Tip: Do not overcook green beans; they should retain a slight crunch and vibrant color.
7. Serve the meal. Once the chicken and sweet potatoes are cooked, remove from the oven. Plate the chicken breast with the roasted sweet potato cubes and steamed green beans on the side. Let the chicken rest for 3-5 minutes before slicing to keep it juicy.
   Tip: Resting chicken helps redistribute juices for a moist bite.

Pro tips

• If you don’t have a steamer, you can boil green beans in salted water for 3-4 minutes and then drain them quickly.
• To add extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before baking.