YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Sweet Potato Bake
A comforting, protein-packed bake that layers tender chicken breast with thinly sliced sweet potato and fresh baby spinach, all brought together with a light, tangy nonfat Greek yogurt sauce and a hint of olive oil. This dish combines wholesome flavors and textures in a creamy, baked medley perfect for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Sweet Potato
1/3 cup Nonfat Greek Yogurt
1 cup Baby Spinach
1 tsp Olive Oil
Seasonings (salt, pepper, garlic powder) to taste
PREPARATION
Preheat your oven to 375°F.
Thinly slice the sweet potato and lightly season with salt, pepper, and garlic powder.
In a baking dish, layer the sliced sweet potato on the bottom, then add a layer of baby spinach.
Place the 4 oz chicken breast on top of the vegetables.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and garlic powder to create a light, creamy sauce.
Evenly dollop the yogurt sauce over the chicken and vegetables.
Drizzle 1 teaspoon of olive oil over the entire dish.
Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and the sweet potato is tender.
Remove from the oven, let it rest for a few minutes, and then serve warm.