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Chicken harvest dinner recipe

Makes about 8 servings


  • 2 medium sweet potatoes, diced into ¾-inch cubes (about 3 cups)
  • 1 medium beet, diced into ¾-inch cubes
  • 1 cup green beans
  • ½ medium red onion, diced into chunks
  • 3 chicken breasts, cubed into 1 ¼ inch pieces
  • ⅓ cup dried cranberries
  • 4 Tbsp. olive oil, divided
  • 4 cloves garlic, minced
  • ¾ tsp. thyme
  • ¾ tsp. sage
  • ¾ tsp. rosemary
  • ¼ tsp. salt


Preheat oven to 400°F. Put sweet potatoes, beets and green beans in center of 18x13 baking sheet with sides. Put two tablespoons olive oil over and stir to coat vegetables. Spread vegetables out evenly, roast in oven for 10 minutes. Remove partially roasted vegetables from oven, add chicken pieces and onion. Drizzle with remaining oil and garlic, toss with spatula to evening coat. Spread out evening on baking sheet again, sprinkle seasonings over. Roast for another 15-20 minutes. Remove from oven, stir in dried cranberries. Serve.

Nutritional analysis per serving: 185 calories, 7 g fat, 11 g protein, 18 g carbohydrates, 3 g fiber, 140 mg sodium

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