YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken with Crispy Sweet Potatoes and Garlicky Greens
Enjoy a satisfying plate of herb-roasted chicken paired with crispy sweet potatoes and lightly garlicky kale, finished with a tangy, creamy Greek yogurt sauce. This dish harmoniously balances juicy chicken, naturally sweet roasted potatoes, and nutrient-packed greens, making it a delicious, wholesome meal.
INGREDIENTS
5 oz Boneless Skinless Chicken Breast
100g Sweet Potato
1 cup Kale
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1.5 tsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)
PREPARATION
Preheat the oven to 400°F. Line a baking tray with parchment paper.
Toss the chicken breast with half of the olive oil, minced garlic, and the mixed herbs. Allow it to marinate for 10 minutes for enhanced flavor.
Dice the sweet potato into bite-sized pieces, toss them lightly with a drizzle of olive oil and a pinch of salt, and spread them out on the baking tray.
Place the chicken breast on the tray alongside the sweet potatoes. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and crispy on the edges.
While the chicken and sweet potatoes roast, prepare the garlicky greens. In a pan over medium heat, lightly sauté the chopped kale with a small amount of olive oil and a minced garlic clove until just wilted.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and additional chopped herbs to create a creamy herb sauce.
Assemble your plate with slices of the roasted chicken, a serving of crispy sweet potatoes, and a generous helping of garlicky greens. Drizzle the creamy herb yogurt sauce over the chicken or serve on the side for dipping.
Enjoy your balanced, flavor-packed meal!