This easy lemon chicken and sweet potato noodles is a simple spiralized dinner dish that packs a lot of flavor with minimal effort.
Don’t have a spiralizer? You’ll need one! I use this Paderno Spiralizer and I love it!
It’s been a loooong while since I’ve baked chicken. Between the crockpot and the grill, it really hasn’t crossed my mind. It wasn’t until I needed dinner STAT and Kyle wasn’t home to grill (I had a newborn in the house, otherwise maybe…just MAYBE…I’d have tried to grill…) that I resorted to using the oven.
And I’m pretty damn glad I did, because who knew lemon chicken was actually SO easy to cook?
I used my family as guinea pigs for this recipe. I was a little nervous because I’ve never been a big fan of sweet potatoes with anything other than salt. Lemon and sweet potatoes? Will that really go well together?
The answer is…YES. And when you have your vegetable spiralized into noodles, no one really seems to care anyways because it’s so much fun to prep and eat!
Sweet potatoes are one of the more difficult vegetables to spiralize because they are so dense. In fact, I remember proclaiming it as my workout for the day. I came really close to working up a sweat and I am pretty sure I was breathing hard. Y’all get to cut me some slack for that one since I had just popped out a baby my life had zero fitness in it. Mkay?
This recipe just barely needs six ingredients. Before you dive in, make sure you have these things on hand!
- Thawed chicken breast
- Sweet potatoes
- Extra virgin olive oil
- Garlic salt
- Salt and pepper
The only one of these ingredients I don’t typically have at home are lemons. Which is probably okay, because we almost always have lemon juice. But there’s something about fresh lemons that gives it a little bit more oomph to your dinner dish.
Also, lets talk chicken for five seconds. I don’t know how many of you have a membership at Costco, but you’ll need to seriously consider it if you don’t—just so you can find these frozen chicken breasts from Wayne Farms. They’re thin sliced and already trimmed up. I’ve never seen chicken breasts this lean before! You can just thaw them out, season and cook. No need to tenderize or cut off extra fat from them. It’s pretty much the lazy person’s dream. (Raises hand.)
Alright now seriously. If you don’t know what you’re doing for dinner tonight, go grab some lemons and bake your chicken.
- 4 thin-cut chicken breasts, roughly 6 oz each*
- 2 sweet potatoes
- 1 lemon
- 1 tablespoon extra virgin olive oil
- garlic salt
- salt and pepper
- Preheat the oven to 350 degrees.
- Lay chicken in a large glass pan. Cut a lemon in half. Slice one of those halves into thin slices and layer on top of chicken. Squeeze the juices of the other half over the top of the chicken. Coat the chicken in salt and pepper. Place chicken in the oven for 40 minutes, then remove.
- While chicken is cooking, spiralize the sweet potatoes into noodles onto a cutting board.** Run a knife through them a couple of times so they aren't too long.
- When chicken has about 12 minutes left, place a large skillet or pan over medium heat.*** Add olive oil, then add sweet potato noodles. Sprinkle with garlic salt. Cover them and stir every couple of minutes to ensure they're completely cooked.
- Place noodles on a plate, and layer with chicken.
**This is easiest to do if you cut your sweet potatoes in half, so that you have two shorter halves to spiralize.
***You'll definitely want to use a large pan. The sweet potato noodles will take up a lot of room!
Disclaimer: There are Amazon affiliate links for the vegetable spiralizer I used for the recipe in this post. I make a small commission from any purchases made using this link. I appreciate your support! 🙂