YOUR SOLIN GENERATED RECIPE
Cocoa-Spiced Crispy Chicken with Toasted Almonds and Roasted Sweet Potatoes
Enjoy a uniquely spiced chicken dish where rich cocoa meets savory herbs, delivering a crispy texture and surprising depth of flavor. Paired with nutty toasted almonds and perfectly roasted sweet potatoes, this dish offers a harmonious blend of sweet, smoky, and nutty elements, making it a delightful meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 Tbsp Unsweetened Cocoa Powder
0.5 oz Almond Slices
0.5 medium Sweet Potato
1 tsp Olive Oil
Salt & Pepper to taste
0.5 tsp Ground Cumin
PREPARATION
Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.
Place the sweet potatoes in the oven and roast for about 20-25 minutes until tender and lightly browned, stirring halfway through for even cooking.
While the sweet potatoes roast, prepare the cocoa spice rub by combining unsweetened cocoa powder, ground cumin, salt, and pepper in a small bowl.
Pat the chicken breast dry using paper towels. Rub the cocoa spice mixture evenly over the chicken, ensuring full coverage.
Heat a non-stick skillet over medium-high heat. Place the spiced chicken breast in the pan and cook for about 4-5 minutes on each side or until the chicken is thoroughly cooked and has a crisp exterior.
In a small pan, lightly toast the almond slices over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
Once everything is cooked, plate the crispy cocoa-spiced chicken alongside a serving of roasted sweet potatoes. Sprinkle the toasted almonds on top of the chicken or around the dish for added crunch.
Serve warm and enjoy this balanced meal with its harmonious blend of cocoa spice, nutty almonds, and naturally sweet roasted vegetables.