BBQ Baked Chicken with Sweet Potato Salad & Garlicky
Green Beans

1-1/4  lb.		Boneless, Skin On Chicken Breasts
16  ounces		Frozen Green Beans, defrosted
2		clove Garlic,s minced
2  lb.		Sweet Potatoes, peeled and large diced (bite sized)
2		green onions,s chopped
2  tablespoons		Shallots, minced
2  tablespoons		White Wine Vinegar
1/2  cup		Barbecue Sauce
5  teaspoons		Extra Virgin Olive Oil, divided

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Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with half the barbecue sauce and half the vinegar. Turn to thoroughly coat. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.
While the chicken bakes, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Thinly slice the green onions. Peel and roughly chop the garlic. Peel the shallot and mince to get 2 tablespoons; place in a bowl. Add the remaining vinegar and 1 tsp olive oil; season with salt and pepper.
While the chicken continues to bake, add the sweet potatoes to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.
To the saucepan of cooked sweet potatoes, add the marinated shallot (including any marinating liquid), half the green onions, and 2 teaspoons of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.
Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; turn to thoroughly coat. Transfer to a cutting board; cut crosswise into 1-inch pieces. Divide the finished chicken, sweet potato salad, and cooked green beans between 4 dishes. Garnish with the remaining green onions. Enjoy!