An easy fall-inspired weeknight bowl featuring crispy California walnut crusted chicken, roasted sweet potatoes and green beans, finished with feta, dried cranberries, and a simple maple-Dijon drizzle.
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 Tbsp olive oil, divided
½ tsp garlic powder
¼ tsp onion powder
Salt, to taste
Black pepper, to taste
12 oz fresh green beans, trimmed
1 ½ lb boneless, skinless chicken breasts, sliced into thin cutlets
1 cup California walnuts, finely chopped
½ cup panko breadcrumbs
½ tsp garlic powder
¼ tsp onion powder
½ tsp smoked paprika
Salt, to taste
Black pepper, to taste
1 large egg, beaten
1 Tbsp olive oil
2 Tbsp Dijon mustard
1 ½ Tbsp pure maple syrup
1 Tbsp apple cider vinegar
1 Tbsp olive oil
Salt, to taste
Black pepper, to taste
⅓ cup dried cranberries
½ cup feta cheese, crumbled
Preheat the oven to 400°F. Toss the sweet potatoes with 1 Tbsp olive oil, garlic powder, onion powder, salt, and black pepper. Spread on a large sheet pan and roast for 15 minutes.
While the sweet potatoes roast, prepare the chicken. In a shallow bowl, combine the finely chopped California walnuts, panko, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place the beaten egg in a second shallow bowl.
Dip each chicken cutlet into the beaten egg, then press it into the California walnut mixture until evenly coated.
Arrange the coated chicken on a parchment-lined baking sheet and lightly drizzle with olive oil. Bake at 400°F for approximately 18-22 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F. Let rest for a few minutes before slicing.
After the sweet potatoes have roasted for 15 minutes, add the green beans to the sheet pan. Toss the green beans with the remaining 1 Tbsp olive oil and a little salt and black pepper. Return the pan to the oven and roast for another 12-15 minutes, or until the sweet potatoes are tender and the green beans are cooked to your liking.
For the maple Dijon drizzle, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and olive oil until smooth. Season lightly with salt and black pepper if desired.
Divide the roasted sweet potatoes and green beans among four bowls. Top with sliced California walnut-crusted chicken, dried cranberries, and feta. Finish with the maple-Dijon drizzle and serve.
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