YOUR SOLIN GENERATED RECIPE
Crispy Chicken Breast with Roasted Sweet Potatoes and Fresh Spinach Tomato Salad
Savor the crispy, golden chicken breast paired perfectly with tender roasted sweet potatoes and a refreshing spinach tomato salad tossed in a bright olive oil dressing. This balanced dish delivers delightful textures and a medley of flavors that excite your palate while meeting your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
1 cup Fresh Spinach
1 medium Tomato
1 tsp Olive Oil
1 tbsp Breadcrumbs
1 large Egg
Salt and Pepper
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them lightly with half a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy.
Prepare the chicken breast by patting it dry. In a shallow bowl, beat the egg. In a separate plate, combine the breadcrumbs with a pinch of salt and pepper.
Dip the chicken breast into the egg, letting any excess drip off, then coat evenly with the breadcrumb mixture.
Heat a non-stick skillet over medium heat with the remaining olive oil. Place the breaded chicken breast in the skillet and cook for about 4-5 minutes per side, until the coating is crisp and the chicken is cooked through.
For the salad, roughly chop the fresh spinach and slice the tomato. Combine in a bowl and season with a pinch of salt and pepper. Drizzle with a tiny bit of olive oil if desired.
Plate the crispy chicken breast alongside a serving of roasted sweet potatoes and fresh spinach tomato salad. Serve warm and enjoy!