Crunchy Cheddar Chicken with Mashed Sweet Potatoes and Roasted Green Beans

If you love crispy chicken, this dish is for you! A crunchy coating of panko breadcrumbs, cheddar cheese and zesty seasoning gives each bite incredible texture and flavor. Paired with silky mashed sweet potatoes and roasted green beans, it’s a complete meal that’s both comforting and quick to make.

Best of all, everything comes together in just 30 minutes, making it perfect for busy weeknights. The sweet potatoes are mashed with butter and sour cream for a creamy side, while the green beans roast until tender with slightly crispy edges. It’s a sweet-and-savory sensation that everyone will love.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim green beans if necessary.
2. 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.
3. 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.
4. 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, 18-22 minutes.
5. Meanwhile, mash sweet potatoes with 2 TBSP butter, 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.
6. Divide sweet potatoes, green beans and chicken between plates. Serve.

Recipe Tips

FAQ

Can I use regular chicken instead of organic?

Yes, any boneless, skinless chicken cutlets will work. Adjust cooking time as needed based on thickness.

Can I substitute the green beans with another vegetable?

Absolutely! Broccoli, asparagus or Brussels sprouts would be great alternatives. Adjust roasting time accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.