YOUR SOLIN GENERATED RECIPE
Creamy Tangy Chicken with Salted Maple Glazed Sweet Potatoes
Savor this delightful dish featuring tender chicken marinated in tangy lemon and garlic, paired with a luxurious creamy sauce and perfectly roasted, salted maple glazed sweet potatoes. The combination of savory and sweet notes creates an irresistible balance, ideal for a nutritious meal any time of day.
INGREDIENTS
5 ounces Chicken Breast (approx. 142g)
1 medium Sweet Potato (approx. 114g)
1 tablespoon Maple Syrup
1/4 cup Non-Fat Greek Yogurt
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Pinch Sea Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix the maple syrup with a pinch of sea salt to create the glaze.
Peel (if desired) and cube the sweet potato. Toss the cubes with olive oil, half of the black pepper, and a light drizzle of the maple syrup glaze. Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and caramelized.
While the sweet potatoes roast, prepare the chicken marinade by combining lemon juice, minced garlic, a pinch of salt, and black pepper. Coat the chicken breast evenly with the marinade.
Heat a non-stick skillet over medium-high heat. Cook the marinated chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the pan and slice it. In the same pan, lower the heat and stir in the non-fat Greek yogurt to create a light, creamy sauce, scraping any flavorful bits from the chicken. Adjust seasoning with extra salt and pepper if needed.
Plate the sliced chicken alongside the roasted maple-glazed sweet potatoes and drizzle a bit of the tangy creamy sauce over the top.
Serve warm and enjoy your balanced, flavorful meal!