Chicken with Sweet Potatoes and Cauliflower

Prep Time:
10 mins
Total Time:
55 mins

This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.


  • 1 sweet potato (about ½ pound), peeled and sliced ¼ inch thick

  • ½ head cauliflower (about 1 pound), cut into medium florets

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 2 tablespoons sherry or red-wine vinegar

  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

  • 1 cup low-sodium chicken broth

  • 2 sprigs thyme

  • ½ tablespoon cold unsalted butter


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.

  2. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.

  3. To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.

Cook's Notes

Late-winter vegetables add color, nutrition, and heft to this 3-step dinner, while vinegar and a pat of butter make for a delicious pan sauce.

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