YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Sweet Potato Bowl
Enjoy a vibrant bowl featuring tender herb-roasted chicken juxtaposed with sweet roasted sweet potato cubes, fresh baby spinach, and a drizzle of olive oil. This dish is perfectly balanced with aromatic herbs and garlic, making every bite a delightful mix of savory and subtly sweet flavors.
INGREDIENTS
6 oz Chicken Breast
1 medium Sweet Potato
1 cup Spinach
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Cube the sweet potato into bite-sized pieces and toss with half a teaspoon of olive oil, mixed dried herbs, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Meanwhile, pat the chicken breast dry and rub with the remaining olive oil, minced garlic, additional herbs, salt, and pepper.
Place the chicken on a separate baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.
Once both the chicken and sweet potato are cooked, slice the chicken into strips.
Assemble the bowl by placing a bed of fresh spinach, then topping it with roasted sweet potato cubes and sliced chicken.
Drizzle with a little extra olive oil if desired and serve warm.