Lemon Herb Grilled Chicken (or Tempeh) with Roasted Sweet Potatoes and Green Beans

Ingredients for Lemon Herb Marinade:

• 4 boneless, skinless chicken breasts (or 1 block of tempeh for vegan)

• Zest and juice of 2 lemons

• 2 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)

• 1/4 cup olive oil

• Salt and pepper to taste

Ingredients for Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed

• 2 tablespoons olive oil

• 1 teaspoon paprika

• Salt and pepper to taste

Ingredients for Green Beans:

• 1 pound fresh green beans, trimmed

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Salt and pepper to taste

Instructions:

For Lemon Herb Grilled Chicken (or Tempeh):

1. In a bowl, whisk together the lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create the marinade.

2. If using chicken, place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and make sure it's well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.

3. If using tempeh, slice it into 1/2-inch thick strips and place them in a shallow dish. Pour the marinade over the tempeh and let it marinate for about 30 minutes.

4. Preheat your grill or grill pan over medium-high heat. If using tempeh, you can skewer the strips for easier grilling.

5. Grill the chicken (or tempeh) for about 6-8 minutes per side or until fully cooked. The internal temperature of the chicken should reach 165°F (74°C).

For Roasted Sweet Potatoes:

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, salt, and pepper until well-coated.

3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.

4. Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly caramelized, stirring them once or twice during cooking.

For Green Beans:

1. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

2. Add the trimmed green beans to the skillet and sauté for 5-7 minutes or until they are tender-crisp. Season with salt and pepper to taste.

To serve, place the grilled chicken or tempeh on a plate alongside the roasted sweet potatoes and sautéed green beans. You can also drizzle any remaining lemon herb marinade over the chicken or tempeh for extra flavor. Enjoy your Lemon Herb Grilled Chicken (or Tempeh) with Roasted Sweet Potatoes and Green Beans!