YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken Breast with Roasted Asparagus and Sweet Potatoes
Enjoy a vibrant and wholesome meal featuring tender, lemon-infused pan-seared chicken breast, perfectly complemented by roasted asparagus and sweet potatoes. This dish balances savory garlic and citrus notes with the natural sweetness of roasted veggies for a satisfying and nutritious dinner.
INGREDIENTS
6 oz Chicken Breast
100 g Asparagus
100 g Sweet Potato
1 tbsp Olive Oil
1 tbsp Lemon Juice
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Peel and dice the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet.
Trim the asparagus by snapping off the woody ends. Place on a baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and pepper.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, stirring halfway through. Add the asparagus during the last 15 minutes of roasting until tender and slightly crispy.
While the vegetables roast, season the chicken breast with salt and pepper. Pat the chicken dry.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Mince the garlic and add to the skillet along with the chicken.
Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. In the last minute of cooking, add lemon juice to create a light pan sauce.
Once everything is cooked, plate the chicken alongside the roasted sweet potatoes and asparagus. Serve immediately.