Orange maple chicken with green beans and sweet potatoes

So I pride myself on making a meal out of random things in the pantry.  This time,  I was out of olive oil and didn’t want to sub butter (to lower the healthiness)  so I used apple cider vinegar and a drizzle of maple syrup instead.   Some might argue that maple syrup is a no-no,  but a small drizzle in cooking sometimes make all the difference.
This was delicious!

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You will need:
4 chicken breasts
Bag of frozen green beans
Can of yams (without syrup is healthier)
A few oranges (I used 2 small ones)
Maple syrup
Apple cider vinegar
Foil (optional but I like how it helps keep the flavors in)

Preheat oven to 375 F.  Line a deep pan with foil and place your chicken inside it.   Stab the chicken a little to allow the flavors to soak through.  Salt, pepper and garlic to taste.  Add a splash of Apple cider vinegar and a drizzle of maple syrup.  Toss in the green beans.
Peel a few oranges and separate the pieces and toss them in.
Cover with foil and place in the oven for about an hour.   The chicken should be cooked thoroughly before serving.   About 5 minutes before the chicken is done,  open the can of yams.  Toss them into a skillet with a splash of apple cider vinegar,  a drizzle of syrup, a bit of parsley, and a pinch of salt. Heat thoroughly on low-medium until sweet potato becomes slightly mushy. Then remove from heat and serve.

Another note is that canned sweet potatoes are of course not the healthiest way to do this,  but in a pinch,  they do the job.  Just make sure you splurge for the kind not soaked in syrup.
This is a great low carb,  low fat, dairy free, gluten free meal.


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