YOUR SOLIN GENERATED RECIPE
Lean Herb-Crusted Chicken with Roasted Sweet Potato Wedges
Enjoy this lean, protein-packed dish featuring succulent herb-crusted chicken paired with perfectly roasted sweet potato wedges. With a delightful crunch on the outside and tender inside, the blend of aromatic herbs and a light olive oil finish elevates the natural flavors, making it a satisfying meal any time of day.
INGREDIENTS
6 ounces Chicken Breast
1 medium Sweet Potato
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.
Place the seasoned chicken on a baking sheet lined with parchment paper.
Wash the sweet potato thoroughly, then cut it into wedges. Toss the wedges with olive oil, salt, and a pinch of the mixed dried herbs.
Arrange the sweet potato wedges on another baking sheet ensuring they are in a single layer.
Place both trays in the oven. Roast the sweet potato wedges for about 25-30 minutes, turning halfway through until crisp on the edges and tender inside.
Bake the chicken for about 20-25 minutes or until the internal temperature reaches 165°F.
Remove both from the oven. Let the chicken rest for a couple of minutes before slicing.
Serve the sliced herb-crusted chicken alongside the roasted sweet potato wedges and enjoy!