YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Rainbow Pepper Sweet Potato Hash
Enjoy a delightful fusion of savory herb-crusted chicken paired with a vibrant, nutrient-packed hash featuring sweet potatoes, red and yellow bell peppers, and red onions. This dish offers a satisfying blend of textures and flavors, making it a perfect option for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1 small Sweet Potato (approx. 100g diced)
0.5 cup Red Bell Pepper
0.5 cup Yellow Bell Pepper
0.25 cup Red Onion
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F if finishing the chicken in the oven, or heat a large skillet over medium-high heat.
Season the chicken breast on both sides with salt, pepper, and a mix of chopped fresh herbs like thyme and rosemary. For extra crunch, consider lightly pressing an additional sprinkle of dried herbs onto the chicken.
Heat olive oil in a skillet over medium heat. Add the chicken breast and sear for about 3-4 minutes on each side until the exterior is golden and crisp. If the chicken is thick, transfer to the oven to finish cooking for another 8-10 minutes, ensuring an internal temperature of 165°F.
While the chicken is cooking, dice the sweet potato into small cubes. Prepare the red and yellow bell peppers by dicing them and finely chop the red onion and garlic.
In a separate pan, add a drizzle of olive oil and sauté the garlic for about 30 seconds until fragrant. Add the diced sweet potato, bell peppers, and red onion. Sauté for 7-10 minutes until the vegetables are tender but still maintain a slight crunch. Season with salt, pepper, and additional herbs as desired.
Slice the cooked chicken breast and plate it alongside or mixed into the colorful sweet potato hash.
Serve warm and enjoy a balanced, flavorful meal packed with protein and vibrant vegetables.