YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Mushroom with Roasted Sweet Potatoes
Enjoy a delightful and balanced dish featuring tender chicken breast and earthy mushrooms in a light, creamy sauce, paired perfectly with roasted sweet potatoes. This dish balances savory and subtly sweet flavors to create a satisfying meal ideal for lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Mushrooms
1/4 cup Plain Low-Fat Greek Yogurt
1 cup diced Sweet Potato
1 tsp Olive Oil
1 clove Garlic (minced)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the sweet potatoes.
Toss the diced sweet potatoes with half the olive oil, salt, and pepper. Spread them onto a baking sheet and roast for about 20-25 minutes until tender and lightly browned.
While the sweet potatoes roast, season the chicken breast with salt and pepper.
Heat the remaining olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the chicken breast. Cook for about 5-6 minutes per side until fully cooked and lightly golden.
Remove the chicken from the skillet and set aside. In the same skillet, add the chopped mushrooms and sauté until softened and slightly browned, about 4-5 minutes.
Lower the heat and stir in the low-fat Greek yogurt, mixing well to create a creamy sauce. Adjust seasoning with salt and pepper if needed.
Slice or dice the cooked chicken and return it to the skillet, incorporating it into the creamy mushroom mixture. Heat gently until warmed through without boiling to avoid curdling the yogurt.
Plate the creamy chicken and mushroom mixture alongside the roasted sweet potatoes. Serve warm and enjoy your balanced, flavorful meal.