Chicken and Sweet Potatoes With Shallots

Tonight's dinner was super simple and healthy. I just starting to training for the Seattle Rock & Roll Half Marathon and I wanted to make something that hardy with lots of protein. The recipe was found on Real Simple. I also had some green beans in hand so roasted some green beans with my dinner. 

Ingredients:
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces

kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary 

Directions:
1.Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
2.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
3.Wipe out the skillet and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Roasted Green Beans
Ingredients:
1 pound green beans , stem ends snapped off
1 tablespoon olive oil
Directions:
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
2. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
3. Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.