YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken with Caramelized Onions and Roasted Sweet Potato Wedges
Enjoy a vibrant dish featuring tender herb-infused chicken, luxuriously caramelized onions, and perfectly roasted sweet potato wedges all smothered in a light, tangy creamy herb sauce. This balanced dish is as appealing in taste as it is in texture, delivering juicy, savory chicken paired with the natural sweetness of roasted vegetables.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
1 small Onion
2 tbsp Nonfat Greek Yogurt
2 tsp Olive Oil
1 clove Garlic
2 tbsp Mixed Fresh Herbs (Parsley & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and cut the sweet potato into wedges. Toss the wedges lightly with 1 teaspoon of olive oil, salt, and pepper; spread them on a baking sheet.
Place the sweet potato wedges in the oven and roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
While the sweet potatoes are roasting, season the chicken breast with salt and pepper.
Heat the remaining teaspoon of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side until golden brown and cooked through. Remove and let rest.
Thinly slice the onion. In the same skillet, add the sliced onion and a pinch of salt to help draw out moisture. Saute quietly on medium-low heat for about 8-10 minutes until the onions are soft and caramelized, stirring occasionally.
In a small bowl, mix the nonfat Greek yogurt with the minced garlic and chopped fresh herbs to create a creamy herb sauce.
Slice the chicken breast and arrange on a plate alongside the roasted sweet potato wedges. Top with the caramelized onions and drizzle the creamy herb sauce over the top.
Serve immediately and enjoy your balanced, flavorful meal.