YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken
Enjoy a satisfying plate featuring crisp roasted sweet potato wedges paired with tender grilled chicken, accentuated by a roasted chickpea crunch and a delicate maple pecan drizzle. This dish balances the natural sweetness of the potato with savory notes from the seasoning and hearty protein from the chicken, creating a vibrant and nourishing meal suitable for any time of day.
INGREDIENTS
1 medium Sweet Potato (~200g)
3 ounces Chicken Breast (cooked, roasted)
1/2 cup Cooked Chickpeas (~82g)
1 tablespoon Chopped Pecans (~8g)
1 teaspoon Maple Syrup
1 teaspoon Olive Oil
Salt and Pepper to taste
1 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and cut the sweet potato into wedges. Toss them in a bowl with olive oil, smoked paprika, salt, and pepper.
Spread the sweet potato wedges evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, turning halfway through for even crispiness.
While the sweet potatoes roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked (about 4-5 minutes per side). Once cooked, cut the chicken into bite-sized cubes.
In a small pan, toast the chickpeas with a light sprinkle of salt and pepper for 3-5 minutes until they start to crisp up. Alternatively, you can roast them in the oven with the sweet potatoes if desired.
In a separate small bowl, mix the chopped pecans with maple syrup to create a crunchy, sweet drizzle.
To plate, arrange the crispy sweet potato wedges on a serving dish. Top with grilled chicken cubes and toasted chickpeas. Drizzle the maple pecan mixture over the dish.
Serve immediately and enjoy your nutrient-packed, flavor-rich meal.