YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken with Roasted Sweet Potatoes
Enjoy a delightful dinner featuring tender, crispy herb-crusted chicken paired with perfectly roasted sweet potatoes. The succulent chicken is lightly coated with a blend of fresh herbs and spices, while the sweet potatoes bring a touch of natural sweetness and a pleasant, hearty texture. This wholesome meal is a balanced fusion of lean protein and complex carbohydrates, making it a nutritious and satisfying option for your day.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 large Egg White
1/2 teaspoon Olive Oil
1/4 teaspoon Dried Rosemary
1/4 teaspoon Dried Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for about 25-30 minutes until tender and lightly browned, stirring halfway through.
While the sweet potatoes are roasting, prepare the chicken. Pat the chicken breast dry and lightly pound it to an even thickness if necessary.
In a shallow bowl, whisk the egg white to use as a binding agent.
Mix the dried rosemary and thyme in a small dish. Dip the chicken breast in the egg white, then coat evenly with the herb blend. Season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes on each side until golden, crispy, and the internal temperature reaches 165°F (74°C).
Plate the crispy herb-crusted chicken alongside the roasted sweet potatoes and serve immediately.