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Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash.

  • 1 lb
    chicken breasts, boneless skinless
  • 6 cloves
    garlic
  • 1
    lemon
  • 2 (8 oz) pkg
    sugar snap peas
  • 1 ½ lb
    sweet potatoes
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  • 2
    Wash, peel, and medium dice the sweet potatoes; add to the saucepan. Once the water is boiling, cook until the potatoes are very tender when pierced with a fork, 10-15 minutes. Drain and return to saucepan.
    1 ½ lb sweet potatoes
  • 3
    Wash the snap peas and lemon. Cut the lemon into wedges. Peel and mince the garlic.
    2 (8 oz) pkg sugar snap peas
    1 lemon
    6 cloves garlic
  • 4
    Heat a skillet over medium heat.
  • 5
    Slice chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Melt butter in the skillet. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
    2 tbsp butter, unsalted
    
  • 7
    Add more butter to the skillet, followed by the sugar snap peas. Cook, stirring occasionally, until bright green and tender-crisp, 2-3 minutes. Season with salt and pepper and remove from heat.
    2 tbsp butter, unsalted
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Add the remaining butter to the potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.
    2 tbsp butter, unsalted
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Slice the chicken crosswise on an angle.
  • 10
    To serve, place the mashed potatoes, sautéed peas, and chicken on a plate. Garnish with the lemon wedges and enjoy!