YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken with Caramelized Sweet Potatoes and Creamy Tangy Feta Sauce
Enjoy a balanced meal featuring crispy baked chicken paired with tender, caramelized sweet potatoes and a zesty, creamy feta sauce that brings a tangy finish to every bite. Perfect for a healthful dinner that stays within your macro goals.
INGREDIENTS
4 oz Chicken Breast (~113g)
1 medium Sweet Potato (~114g)
1 tsp Extra Virgin Olive Oil (~5g)
1 oz Feta Cheese (~28g)
2 tbsp Nonfat Greek Yogurt (~30g)
1 tbsp Lemon Juice (~15g)
1 clove Garlic (~3g)
2 sprigs Fresh Rosemary (~2g)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and rub with olive oil, salt, pepper, and finely chopped rosemary. Place it on one side of the sheet pan.
Peel (if desired) and chop the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, rosemary, and a drizzle of olive oil.
Spread the sweet potato cubes on the sheet pan beside the chicken ensuring even spacing for caramelization.
Roast in the oven for 20-25 minutes, turning the sweet potatoes halfway through, until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.
While the chicken and sweet potatoes roast, prepare the feta sauce by combining feta cheese, nonfat Greek yogurt, lemon juice, minced garlic, and a small pinch of black pepper in a small bowl; mix until well combined.
Once done, plate the chicken and sweet potatoes, and drizzle with or serve the creamy tangy feta sauce on the side. Enjoy your balanced meal!