YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Sweet Potato and Asparagus
Enjoy a balanced dinner featuring a perfectly seared chicken breast paired with tender roasted sweet potato and crisp asparagus. Drizzled with olive oil and seasoned simply, this dish delivers a delightful mix of textures and flavors, making it a nutritious and satisfying meal.
INGREDIENTS
4.5 ounces Chicken Breast
1 medium Sweet Potato
1 cup Asparagus
1 tablespoon Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces. Toss them with half the olive oil, salt, and pepper. Spread evenly on the baking sheet.
Trim the tough ends of the asparagus and, if desired, cut into 2-inch pieces. Toss them with a little olive oil, salt, and garlic powder, and arrange on the baking sheet with the sweet potato.
Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, stirring halfway through until tender and slightly caramelized.
While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Season the chicken breast with salt, pepper, and garlic powder.
Add the remaining olive oil to the skillet. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Plate the sliced chicken breast alongside the roasted sweet potato and asparagus. Enjoy your balanced dinner!