1.) The flavor on this dish is bomb, but I really think the chicken needs to marinate for 6 hours or overnight.
2.) I would use skinny tenders or pound the chicken to less than 1/2 inch thickness.
3.) The green beans need to be cut in small pieces than what you see in the photo. I love al dente, but they were a bit too crunchy if you leave them that long. Cut them in half or even thirds.
Time: 20 minutes hands on, 25 minute cook time (overnight marinade for chicken recommended)
1 1/2 pounds boneless skinless tenders, pounded if more than 1/2 inch thick
1 10.7oz package or about 5 cups spiralized sweet potatoes
1 1/2 pounds green beans, ends trimmed and cut in half or ~2 inch pieces
1/2 cup cherry tomatoes
1 1/2 Tbsp avocado oil
1/2 tsp cinnamon
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
3 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
2 Tbsp avocado oil
2 Tbsp minced garlic
1 tsp dried thyme or 1 Tbsp finely chopped thyme
1 tsp dried rosemary or 1 Tbsp finely chopped rosemary
1/2 tsp salt
3/4 tsp ground black pepper
1.) Mix all the marinade ingredients together and if chicken tenders are more than about 1/2 inch thick, use the flat end of a meat tenderizer to pound the chicken to about about 1/2 inch thickness.
2.) Either place chicken in a gallon resealable bag with marinade OR place chicken in a glass baking dish and cover with marinade. I prefer the resealable bag for easy cleanup, but your call!
3.) Let chicken marinade overnight or for at least 6 hours
4.) Preheat oven to 400°. Line a baking sheet with foil and coat with oil.
5.) Toss spiralized sweet potatoes in 1/2 Tbsp avocado oil and place on center of the prepared baking sheet and sprinkle the cinnamon on top.
6.) Place chicken on top of the sweet potatoes.
7.) Toss cut green beans in 1 Tbsp avocado oil, dust with salt and pepper and spread out green beans in the space above and below the sweet potatoes and chicken.
8.) Add in the cherry tomatoes on top of chicken. You can add a lot more if you enjoy roasted tomatoes!
9.) Bake for about 22-25 minutes or until the chicken reads 160° when checked with a meat thermometer.
10.) Serve immediately and enjoy!