YOUR SOLIN GENERATED RECIPE
Crunchy Panko Chicken with Roasted Sweet Potato and Fresh Spinach Tomato Salad
Savor a light yet satisfying meal featuring a crunchy panko-encrusted chicken breast paired with tender roasted sweet potato and a refreshing salad of fresh spinach and cherry tomatoes. This dish delivers a delightful contrast of textures from a crispy exterior to juicy, savory chicken combined with the earthy sweetness of roasted potato and vibrant, tangy salad notes.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Bread Crumbs
1 Egg White
1 medium Sweet Potato
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Peel and dice the sweet potato into 1-inch cubes. Toss with half of the olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly browned.
While the sweet potato roasts, prepare the chicken. Pound the chicken breast to an even thickness if needed. In a shallow dish, combine the egg white with a pinch of salt and pepper.
Dip the chicken breast in the egg white mixture and then coat evenly with panko bread crumbs.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or add a drizzle of olive oil and cook the chicken for about 4-5 minutes on each side or until golden brown and cooked through.
In a bowl, combine fresh spinach and halved cherry tomatoes. Drizzle with the remaining olive oil, and season with salt and pepper to taste.
Plate the crunchy panko chicken alongside a serving of roasted sweet potato and top with the fresh spinach tomato salad. Serve immediately.