Ingredients
4 bone-in chicken breast halves (8 ounces each), skin removed2 large sweet potatoes, peeled and cut into large chunks2 cups fresh or frozen cut green beans1 cup chicken broth1 tablespoon minced fresh parsley1/2 teaspoon garlic powder1/2 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme
Preparation
In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans.
In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.
