Herb-Butter Chicken with Sweet Potato and Chickpea Medley

This delightful dish features succulent chicken breasts pan-seared to perfection, then topped with a rich herb-infused butter. It's served alongside creamy roasted sweet potatoes and a vibrant chickpea and green bean medley, creating a harmonious balance of flavors and textures. This meal is not only satisfying but also nutritious, making it perfect for a wholesome dinner.

Ingredients:

• 2 chicken breasts
• 2 tablespoons butter
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 2 sweet potatoes, peeled and diced
• 1 cup green beans, trimmed
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and paprika.
4. In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken breasts and cook for about 6-7 minutes on each side or until cooked through and golden brown. During the last minute of cooking, add the remaining tablespoon of butter along with the chopped herbs to the pan, basting the chicken with the melted herb butter.
5. In another pot, bring water to a boil and blanch the green beans for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process.
6. In a mixing bowl, combine the blanched green beans and drained chickpeas. Drizzle with olive oil and add salt and pepper to taste.
7. To serve, place the roasted sweet potatoes on a plate, top with the herb-butter chicken, and add the chickpea and green bean medley on the side.