Recipe Instructions:
4 boneless skinless chicken breasts ¼ inch thick
▢1-½ cups barbecue sauce I like Sweet Baby Ray's, but use whatever you like
▢2 large sweet potatoes peeled and cubed
▢1 lb green beans fresh, tips removed and cut into bite-size pieces
▢2-3 tablespoon olive oil divided
▢kosher salt and pepper to taste
Preheat the oven to 400 degrees.
Put about a cup of barbecue sauce in a plastic storage bag along with the chicken and make sure the chicken is covered in sauce. Set this aside and allow the flavors to blend while you prepare your potatoes.
Peel and cube the potatoes. The potatoes will cook more evenly if you make sure that the cubes are approximately the same size.
Place the potatoes in a bowl and drizzle with about a tablespoon of olive oil. Sprinkle on some kosher salt and pepper and toss to coat the potatoes.
Line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Spread out the potatoes in an even layer.
Place the potatoes in the oven and roast for 10 minutes. The potatoes take a little more time than the chicken; so roasting them before adding the chicken ensures that everything is perfectly cooked.
While the potatoes are cooking, snap or cut off the ends of the green beans and cut into bite-size pieces. Place the green beans in a bowl and toss with one tablespoon of olive oil and sprinkle with salt and pepper.
Remove the potatoes from the oven. Place the chicken pieces on the sheet pan, and spoon on additional barbecue sauce. Make sure to coat them with a thick layer of sauce. Add the green beans and spread out in an even layer.
Bake for 15 minutes, or until the potatoes are fork tender, and your chicken registers 165 degrees with a meat thermometer.
Serve immediately and enjoy!
