YOUR SOLIN GENERATED RECIPE
Cinnamon-Spiced Chicken with Toasted Walnuts and Roasted Sweet Potatoes
Savor the warm, aromatic flavors of cinnamon-spiced chicken paired with crunchy toasted walnuts and tender roasted sweet potatoes. This inviting meal is a perfect balance of savory and sweet, with a touch of spice that elevates the dish while keeping it light and nutritious.
INGREDIENTS
4 ounces Chicken Breast
100 grams Sweet Potato
10 grams Walnuts
1 teaspoon Olive Oil
0.5 teaspoon Cinnamon
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a small bowl, combine cinnamon, salt, and pepper.
Season the chicken breast evenly with the cinnamon spice blend.
Place the seasoned chicken on a baking sheet lined with parchment paper.
Peel and cube the sweet potato into 1-inch pieces. Toss with olive oil, a pinch of salt, and extra cinnamon if desired.
Spread the sweet potato cubes on a separate baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.
Meanwhile, bake the chicken breast for 20-25 minutes or until fully cooked through and juices run clear.
Plate the chicken with a side of roasted sweet potatoes and sprinkle the toasted walnuts over the top for added crunch.
Serve warm and enjoy your balanced meal.