YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Sweet Potato Pasta
Enjoy a vibrant and wholesome dish where perfectly pan-seared chicken is paired with a silky, creamy sauce made from roasted sweet potato and a touch of tangy Greek yogurt. Finished with fresh spinach and aromatic garlic, this plate is as visually appealing as it is nutritious.
INGREDIENTS
4 ounces Chicken Breast
1 medium Sweet Potato
0.25 cup Plain Nonfat Greek Yogurt
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork and roast it on a baking sheet for about 40-45 minutes until it’s tender.
While the sweet potato is roasting, season the chicken breast with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear it for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
In the same skillet, add finely minced garlic and lightly sauté for about 30 seconds.
Scoop out the roasted sweet potato flesh into a blender. Add the sautéed garlic and Greek yogurt; blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach the desired consistency.
Return the sauce to the skillet over low heat and stir in fresh spinach until just wilted.
Slice the rested chicken breast and serve it over the warm, creamy sweet potato sauce.
Finish with additional salt and pepper if needed and enjoy your nutritious meal.