Main Course · Serves 2
with Buttery Mashed Sweet Potatoes & Roasted Green Beans
If you like crispy chicken you’ll love this dish! You’ll add cheddar cheese and our zesty Fry Seasoning to panko breadcrumbs for an extra tasty, extra crunchy coating. On the side you’ll serve up silky mashed sweet potatoes and crispy-edged roasted broccoli for a sweet-and-savory sensation. The best part? Everything comes together in a quick 30 minutes!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into 1⁄2-inch pieces.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes.
Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
Meanwhile, in a small bowl, combine panko, cheddar, half the Fry Seasoning, a drizzle of olive oil, salt, and pepper.
Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
Place chicken on one side of a baking sheet; brush tops with half the sour cream (you’ll use the rest in the next step). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
Toss green beans on empty side of sheet with a drizzle of olive oil, salt, and pepper.
Roast on top rack until chicken is cooked through and green beans are browned and tender, 9-12 minutes.
Meanwhile, mash sweet potatoes with 2 TBSP butter (4 TBSP for 4 servings), remaining sour cream, and a big pinch of salt. Keep covered until ready to serve. TIP: If you like your sweet potatoes extra-sweet, add a pinch of brown sugar or a drizzle of maple syrup while mashing.
Divide sweet potatoes, green beans, and chicken between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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