YOUR SOLIN GENERATED RECIPE
Herb-Crusted Crispy Chicken with Roasted Sweet Potato Wedges
Savor this well-balanced dish featuring a tender, herb-crusted chicken breast paired with perfectly roasted sweet potato wedges. The subtle crunch of almond flour and aromatic herbs enhances the natural flavors without overwhelming the palate, making it a delightful meal option for dinner that aligns with your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
2 tbsp Almond Flour
1 tsp Olive Oil
Herbs and Spices to taste (salt, pepper, garlic powder, dried thyme, dried basil)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine the almond flour with salt, pepper, garlic powder, dried thyme, and dried basil.
Pat the chicken breast dry and lightly coat it on all sides with the almond flour mixture.
Place the coated chicken on one side of the baking sheet.
Cut the sweet potato into wedge shapes. Toss the wedges with a drizzle of olive oil and a pinch of salt.
Arrange the sweet potato wedges on the baking sheet alongside the chicken.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potato wedges are tender and crisp.
Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted sweet potato wedges.