Hearty Midwest Chicken Dinner
Prep Time: 15 mins|Cook Time: 30 mins
Serves: 4
Ingredients
- 1 package Just Bare Lightly Breaded Chicken Breast Strips
- 2 medium sweet potatoes, peeled and cubed
- ¼ cup milk or cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 lb fresh green beans, trimmed
- 2 tablespoons olive oil
- ¼ cup cooked beets, diced
- ¼ cup sliced almonds, toasted
- ¼ cup crumbled goat cheese
Instructions
- Cook the Chicken Strips: Preheat your oven to 400°F (200°C). Arrange the Just Bare Lightly Breaded Chicken Breast Strips on a baking sheet in a single layer. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through for even cooking. Be sure that the chicken reaches an internal temperature of 165 ℉.
- Prepare the Sweet Potatoes: While the chicken is baking, bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 10-12 minutes, or until tender. Drain and return to the pot. Add the milk or cream, butter, salt, and pepper, then mash until smooth and creamy. Cover to keep warm.
- Cook the Green Beans: In a large skillet, heat the olive oil over medium heat. Add the trimmed green beans and sauté for 5-7 minutes, or until they are tender yet crisp. Season with salt and pepper.
- Assemble the Plate: Divide the whipped sweet potatoes among four plates. Place the baked chicken strips and green beans alongside the sweet potatoes. Garnish the green beans with the diced beets, toasted almonds, and a sprinkle of crumbled goat cheese. Serve immediately, enjoying this comforting and hearty Midwestern fall meal.