Skillet Lemon Chicken with Mega-Sweet Potatoes

It’s almost May! This year is flying by, and that means some fun new recipes for spring. Chicken seared on a cast iron or regular skillet tastes delicious. I buy the cutlets when I want a quick meal because they brown in 10-15 minutes. The lemon slices cooking along with the chicken in this recipe give it a sweet tangy flavor.

The chicken:

Ingredients:

  • 4 chicken cutlets, about half an inch thick
  • 1 lemon
  • Salt
  • Pepper
  • 2 tsp olive oil
  • Garlic powder
  • 2 tsp dried parsley flakes
  • 1/4 cup chicken broth

Directions:

  1. Heat a skillet to medium-high heat. Wash and pat the chicken dry.
  2. Sprinkle the chicken with salt, pepper, garlic powder, and parsley.
  3. Cut the lemon in half. Squeeze one half over the chicken. Slice the other half into 4 rounds.
  4. Drizzle the olive oil into the skillet and add the chicken. Let cook 4-5 minutes and flip, making sure the bottom half is browned.
  5. Cook the chicken an additional 4 minutes. Place the lemon slices on top of the chicken. Continue cooking 1-2 more minutes or until the chicken has browned. Flip the chicken over for the last couple of minutes so that the lemon slices are underneath the chicken.
  6. Pour 1/4 cup of chicken broth into the pan to deglaze at the end to create a tasty sauce.

The sweet potatoes:

Ingredients:

  • 3 sweet potatoes, cut into chunks with skin on
  • 1 T maple syrup
  • 2 tsp brown sugar
  • 1 T melted coconut oil
  • Salt
  • Pepper

Directions:

  1. Toss the sweet potato chunks with the maple syrup, brown sugar, and coconut oil. Sprinkle with salt and pepper to taste.
  2. Place sweet potato chunks onto a foil-lined baking sheet sprayed with Pam.
  3. Bake at 400F for 30 minutes.

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