YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Sweet Potato Pasta
Enjoy a delightful combination of herb-crusted chicken paired with roasted sweet potato pasta. The tender, savory chicken is enhanced by a light herb and breadcrumb crust, while the sweet potato and whole wheat pasta provide a subtle, naturally sweet base. This dish balances lean protein with vibrant flavors and a comforting texture, perfect for a nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1 cup diced Sweet Potato
1/2 cup Whole Wheat Pasta (cooked)
1 tsp Extra Virgin Olive Oil
2 tbsp Whole Wheat Breadcrumbs
2 tbsp Mixed Fresh Herbs
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the chicken breast by patting it dry. In a small bowl, combine the whole wheat breadcrumbs, mixed fresh herbs, garlic powder, salt, and pepper.
Lightly brush the chicken with olive oil, then evenly coat it with the breadcrumb and herb mixture.
Place the herb-crusted chicken on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked and its internal temperature reaches 165°F (74°C).
Meanwhile, cube the sweet potato and toss with a drizzle of olive oil, salt, and pepper. Arrange the diced sweet potato on a separate baking tray and roast in the oven for about 20 minutes until tender.
Prepare the whole wheat pasta according to package instructions. Drain and set aside.
Once the roasted sweet potato is ready, gently toss it with the cooked pasta to form a roasted sweet potato pasta base.
Slice the herb-crusted chicken and serve it atop the roasted sweet potato pasta. Adjust seasoning as needed and enjoy your nutritious meal!