YOUR SOLIN GENERATED RECIPE
Creamy Cashew Chicken with Roasted Sweet Potatoes and Green Beans
Enjoy a delicious bowl featuring tender chicken breast in a light, creamy cashew sauce served alongside perfectly roasted sweet potatoes and crisp green beans. This meal offers a satisfying balance of flavors with a slight crunch from cashews and a hint of warmth from roasted spices.
INGREDIENTS
5 oz Chicken Breast (142g)
1 medium Sweet Potato (130g)
1.5 cups Green Beans (135g)
15 g Cashews
1/4 cup Light Coconut Milk (60g)
2 cloves Garlic
2 tsp Olive Oil
Salt & Pepper to taste
1 tsp Paprika
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into bite-sized pieces and trim the green beans.
Toss the sweet potato cubes and green beans in 1 teaspoon olive oil, salt, pepper, and paprika. Spread them on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
Meanwhile, season the chicken breast with salt and pepper.
Heat the remaining olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken breast to the skillet and brown on both sides, cooking until nearly done (about 5-6 minutes per side depending on thickness).
In a small blender, combine cashews, light coconut milk, and a pinch of salt. Blend until smooth to form a creamy sauce.
Pour the cashew cream over the chicken in the skillet, allowing it to simmer for another 3-4 minutes so flavors meld and the sauce slightly thickens.
Plate the creamy cashew chicken alongside the roasted sweet potatoes and green beans. Serve immediately.