YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a satisfying meal featuring a perfectly roasted, crispy-skinned sweet potato paired with tender grilled chicken breast, crowned with a refreshing dollop of Greek yogurt mixed with vibrant fresh herbs. This dish offers a delightful contrast of textures and flavors that is both nourishing and delicious.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Chicken Breast (85g)
2/3 cup Nonfat Greek Yogurt (170g)
1 teaspoon Extra Virgin Olive Oil (4.5g)
2 tablespoons Fresh Herbs (Parsley & Chives)
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly, pat dry, and prick it with a fork a few times. Place it on a baking sheet and drizzle with a little olive oil. Roast in the oven for about 35-40 minutes until the skin is crispy and the flesh is tender.
While the sweet potato is roasting, season the chicken breast lightly with salt and pepper. Grill the chicken on medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.
In a small bowl, combine the Greek yogurt with the finely chopped fresh herbs.
Slice the roasted sweet potato open, fluff the insides slightly, and plate. Add the grilled chicken on the side or chopped on top of the potato.
Top the dish with a generous dollop of the herbed Greek yogurt, and drizzle any remaining olive oil over the chicken or potato for extra flavor.
Serve warm and enjoy this balanced, protein-rich meal.