YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken with Roasted Sweet Potato Wedges
Enjoy a perfectly balanced meal featuring tender, juicy chicken breast coated in a crunchy herb and whole wheat breadcrumb crust, paired with oven-roasted sweet potato wedges enhanced with a hint of olive oil and aromatic herbs. This dish delivers a satisfying crunch and delightful aroma while meeting your health-focused protein and calorie targets.
INGREDIENTS
4 ounces Chicken Breast
1 medium Sweet Potato
1 tablespoon Olive Oil
2 tablespoons Whole Wheat Breadcrumbs
1 teaspoon Mixed Dried Herbs
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Cut the sweet potato into wedges, then toss with half the olive oil, a pinch of salt, pepper, and a sprinkle of dried herbs.
Arrange the sweet potato wedges on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until tender and slightly crisp, turning halfway through.
Meanwhile, pat the chicken breast dry on paper towels. In a shallow bowl, combine the whole wheat breadcrumbs, mixed dried herbs, garlic powder, salt, and pepper.
Brush the chicken breast lightly with the remaining olive oil, then dredge it in the breadcrumb mixture to form a crispy crust.
Heat a non-stick skillet over medium heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy.
Plate the crispy herb-crusted chicken alongside the roasted sweet potato wedges and serve warm.