This hearty dish packs a ton of flavor without a lot of work, thanks to a handy seasoning mix.
- 4 boneless, skinless chicken thighs
- 3 tbsp. 25% less sodium Montreal chicken seasoning
- 1 tbsp. oil
- 1 1/2 lb. sweet potatoes, peeled, cut into 1½" pieces
- 4 tbsp. butter
- 12 oz. green beans, trimmed
Heat grill to medium-high. In bowl, toss chicken with 2 Tbsp. seasoning and oil; reserve. In large pot, combine potatoes with enough salted water to cover; over high heat, bring to a boil. Reduce heat to medium; cook until tender, 10–15 min. Drain; return to pot off of heat. Mash potatoes with 3 Tbsp. butter and remaining 1 Tbsp. seasoning. Cover to keep warm.
Transfer chicken to grill; cover. Grill, flipping once, until no longer pink in centers, 4–6 min. per side. Meanwhile, bring another pot of water to a boil. Add green beans; cook until just tender, 3 min. Drain well; return to pot and toss with remaining 1 Tbsp. butter. Serve mashed sweet potatoes topped with green beans and sliced chicken.
This recipe originally appeared in our print magazine.