Chicken & Autumn Vegetables
1 tbsp canola oil
4 skinless, boneless chicken breast halves
1 cup chicken broth
2 tbsp minced garlic
1/2 tsp dried rosemary leaves, crushed
1/2 tsp dried thyme leaves, crushed
1/4 tsp black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans
Heat the oil in skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned. Remove chicken from skillet. Stir the remaining ingredients in the skillet and bring to a boil. Cook for 5 minutes.
Reduce heat to low and return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.