Baked chicken with pecan crust, sweet potatoes, and green beans for a family-friendly, gluten-free meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup Dijon mustard
03 - 2 tablespoons honey
→ Pecan Crust
04 - 1 cup pecan halves or pieces
05 - 1/2 cup gluten-free panko breadcrumbs or regular breadcrumbs
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
11 - 12 ounces fresh green beans, trimmed
12 - 2 tablespoons olive oil
13 - Salt, to taste
14 - Black pepper, to taste
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
02 - In a food processor, pulse pecans, panko breadcrumbs, smoked paprika, garlic powder, salt, and black pepper until coarse crumbs form. Transfer to a wide, shallow dish.
03 - In a small bowl, whisk Dijon mustard with honey until thoroughly combined.
04 - Pat chicken breasts dry. Brush each with honey-mustard mixture, then dredge in pecan crumb mixture, pressing to adhere.
05 - Place the coated chicken breasts on one side of the prepared sheet pan.
06 - Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread cubes on the opposite side of the pan.
07 - Roast for 15 minutes in the preheated oven.
08 - While roasting, toss green beans with remaining 1 tablespoon olive oil, salt, and pepper.
09 - After 15 minutes, add green beans to the sheet pan in a single layer. Continue roasting for 15 additional minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
10 - Let chicken rest 5 minutes before serving. Plate with roasted sweet potatoes and green beans.
