YOUR SOLIN GENERATED RECIPE
Creamy Sweet Potato and Chicken Skillet with Crispy Green Beans
Savor a balanced, wholesome skillet meal featuring tender chicken breast and sweet potato cubes smothered in a light, creamy sauce, accompanied by crispy green beans for a satisfying crunch. This dish combines savory, creamy textures with a hint of natural sweetness in a nutritious, satisfying meal perfect for dinner.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 cup Green Beans
2 tablespoons Plain Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic
Salt and Pepper
PREPARATION
Preheat your oven to 425°F.
Peel and dice the sweet potato into small cubes. Trim the ends of the green beans.
Season the chicken breast with salt, pepper, and a minced garlic clove.
In an oven-safe skillet, heat olive oil over medium heat. Sear the chicken breast for 2-3 minutes per side until lightly golden.
Add the diced sweet potato to the skillet and stir to mix with the chicken.
Transfer the skillet to the oven and roast for 15 minutes, or until the chicken is cooked through and sweet potatoes are tender.
Meanwhile, steam or lightly blanch the green beans for about 4-5 minutes until crisp-tender. For an extra crispy texture, toss them with a pinch of salt and a drizzle of olive oil and briefly sauté in a separate pan.
Once the chicken and sweet potatoes are done, remove from the oven. Stir in the Greek yogurt to create a light, creamy sauce over the chicken and vegetables. Adjust seasoning with extra salt and pepper if needed.
Plate the creamy chicken and sweet potatoes alongside the crispy green beans, and serve immediately.