YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Sweet Potato Pasta
Savor the delightful combination of herb-crusted chicken paired with a vibrant roasted sweet potato pasta tossed with fresh spinach and cherry tomatoes. This dish offers a satisfying balance of lean protein and wholesome carbs, accented by fragrant herbs and a light olive oil drizzle.
INGREDIENTS
5 oz Chicken Breast
1 medium Sweet Potato (spiralized)
0.5 cup Cherry Tomatoes (halved)
1 cup Spinach
1.5 tsp Olive Oil
1 tbsp Whole Wheat Breadcrumbs
Pinch of Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper. In a small bowl, mix the whole wheat breadcrumbs with the dried Italian herbs.
Brush the chicken with half of the olive oil and press the breadcrumb-herb mixture evenly onto its surface to form a crust.
Place the chicken on a baking tray and roast in the oven for 20-25 minutes, until the internal temperature reaches 165°F.
While the chicken is roasting, prepare the sweet potato pasta by spiralizing the sweet potato. Toss the sweet potato noodles with a little olive oil, salt, and pepper, then spread on a separate baking sheet.
Roast the sweet potato noodles in the oven for about 15-20 minutes, stirring once halfway through, until tender and slightly caramelized.
In the last 5 minutes of roasting, add the halved cherry tomatoes to the sweet potato noodles and let them warm just enough to soften slightly without losing their shape.
Once everything is cooked, place the roasted sweet potato noodles in a serving bowl along with fresh spinach. Top with the herb-crusted chicken, and drizzle any remaining pan juices over for extra flavor.
Serve immediately and enjoy your balanced and flavorful meal.