YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken with Golden Sweet Potato Puree
Savor the comforting flavors of tender herb-roasted chicken paired with a silky, golden sweet potato puree. This dish marries the savory depth of roasted chicken bathed in fresh herbs with the natural sweetness of pureed potato, accented by a creamy hint of Greek yogurt and a drizzle of olive oil. Perfectly balanced for a nourishing meal, each bite delivers a satisfying blend of textures and aromas.
INGREDIENTS
5 oz Chicken Breast (Skinless)
1 medium Golden Sweet Potato
2 Tbsp Plain Greek Yogurt (2% Fat)
1 tsp Olive Oil
1 Tbsp Mixed Fresh Herbs (Thyme, Rosemary, Parsley)
1 clove Garlic, minced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2 minutes on each side until lightly golden.
Add the minced garlic and remaining herbs to the pan, then transfer the skillet to the oven. Roast for 15-18 minutes or until the chicken reaches an internal temperature of 165°F.
Meanwhile, peel and cube the golden sweet potato. Boil the cubes in lightly salted water until tender, about 10-12 minutes.
Drain the sweet potato and transfer to a blender. Add the Greek yogurt, then blend until smooth to form a creamy puree. Adjust salt and pepper as needed.
To serve, spoon a generous portion of sweet potato puree onto a plate and place the roasted chicken breast on top. Garnish with a sprinkle of fresh herbs if desired and serve immediately.