YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus
Delight in tender seared chicken breast paired with lightly roasted sweet potatoes and crisp asparagus, all finished with a drizzle of olive oil for a harmonious blend of savory and naturally sweet flavors. This dish is perfectly balanced for a nourishing dinner that satisfies both taste and nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
2/3 medium Sweet Potato
6 spears Asparagus
1/2 tablespoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss with half the olive oil, salt, and pepper, then spread on a baking sheet.
Trim the asparagus by snapping off the woody ends, drizzle with a small amount of olive oil, and season lightly with salt and pepper. Arrange on the same or a separate baking sheet.
Place the sweet potato in the oven first and roast for about 15 minutes. Then add the asparagus and continue roasting both for an additional 10 minutes, or until the vegetables are tender and lightly browned.
Meanwhile, pat the chicken breast dry. Season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once shimmering, add the chicken breast and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
Remove the chicken from the skillet and allow it to rest for a few minutes.
Plate the chicken breast alongside the roasted sweet potatoes and asparagus. Serve immediately and enjoy!