YOUR SOLIN GENERATED RECIPE
Roasted Cauliflower and Sweet Potato with Garlic Asparagus and Sautéed Mushrooms (with Grilled Chicken)
Delight in a vibrant medley of roasted cauliflower and sweet potato paired with garlic-infused asparagus and tender sautéed mushrooms, topped off with perfectly grilled chicken breast. This dish delivers a harmonious combination of textures and savory flavors, making it a satisfying and balanced meal.
INGREDIENTS
1 cup cauliflower florets
1 medium sweet potato
1 cup asparagus
1 cup sliced mushrooms
4 ounces chicken breast
1 tbsp olive oil
2 cloves garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the cauliflower florets and cubed sweet potato with half of the olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the cauliflower and sweet potato in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway through.
While the vegetables roast, season the chicken breast with salt and pepper. Grill over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Once done, slice into strips.
In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for 1 minute.
Add the asparagus and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the asparagus is tender yet crisp and the mushrooms are lightly browned.
Combine the roasted vegetables and the sautéed asparagus and mushrooms on a serving plate. Top with the grilled chicken slices.
Finish with an extra sprinkle of salt and pepper if needed, and serve warm.