Onion Crunch Chicken with Mashed Sweet Potatoes, Roasted Gre

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 unit Sweet Potatoes

1 unit Crispy Fried Onions

¼ cup Monterey Jack Cheese

10 ounce Chicken Cutlets

1 ½ ounce Honey Dijon Dressing

6 ounce Green Beans

1 ½ tablespoon Sour Cream

Salt

Pepper

1 teaspoon Olive Oil

2 tablespoon Butter

Directions

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into ½-inch pieces. • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP dressing (2 TBSP for 4 servings) in a second small bowl (you’ll use it in step 3).

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm.

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).

• Toss green beans on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add green beans to a second sheet; roast green beans on top rack and chicken on middle rack.) • Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

• Divide mashed sweet potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side. Chicken is fully cooked when internal temperature reaches 165º.

Nutrition

• Calories: 720 kcal
• Total Fat: 41 g
• Saturated Fat: 18 g
• Cholesterol: 160 mg
• Sodium: 550 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 7 g
• Total Sugars: 15 g
• Protein: 40 g