YOUR SOLIN GENERATED RECIPE
Cocoa-Dusted Chicken with Roasted Sweet Potatoes and Crunchy Almonds
Enjoy a surprising twist on roasted chicken with a subtle cocoa dusting that brings a hint of rich, deep flavor. Tender, juicy chicken breast is paired with naturally sweet roasted sweet potatoes and finished with crunchy, chopped almonds for texture. This dish is perfect for a balanced dinner that delights your taste buds while keeping your macros in check.
INGREDIENTS
6 oz Chicken Breast
1 tsp Unsweetened Cocoa Powder
1 medium Sweet Potato
12 chopped Almonds
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper.
In a small bowl, mix the cocoa powder with a pinch more salt and pepper. Dust the chicken breast evenly with the cocoa mixture.
Peel and cut the sweet potato into 1-inch cubes. Toss the cubes with olive oil, salt, and pepper.
Spread the sweet potato cubes on a lightly oiled baking sheet in a single layer and roast for 20-25 minutes until tender and lightly browned.
While the sweet potatoes roast, heat a non-stick skillet over medium-high heat. Sear the cocoa-dusted chicken breast for about 3-4 minutes per side until a crust forms.
Transfer the seared chicken to the oven (if needed, you can place it on the baking sheet next to the sweet potatoes) and bake for an additional 8-10 minutes until chicken is cooked through.
Once done, slice the chicken and plate alongside the roasted sweet potatoes. Sprinkle the chopped almonds over the sweet potatoes for a crunchy finish.
Serve warm and enjoy your balanced meal.