YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato, Jammy Egg, and Creamy Caesar Salad
Enjoy a vibrant and hearty dish that balances crispy roasted sweet potatoes, a perfectly jammy egg, and a refreshing Caesar salad enhanced with tender grilled chicken. The textures and flavors blend beautifully, offering a satisfying meal with a zesty, tangy dressing and nutritional balance to fuel an active lifestyle.
INGREDIENTS
1 medium Sweet Potato (≈130g)
1 large Egg
2 cups Romaine Lettuce
1 tbsp Grated Parmesan Cheese
1 tbsp Light Caesar Dressing
3 ounces Chicken Breast
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into bite-sized pieces, then toss with olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes or until they become crispy on the outside and tender inside, stirring halfway through.
While the sweet potatoes roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-7 minutes per side. Once done, let it rest briefly and slice into strips.
To prepare the jammy egg, bring water to a gentle boil in a small saucepan. Gently lower a large egg into the water and cook for exactly 7 minutes. Remove the egg and place it immediately into an ice bath to stop the cooking process, then peel and halve it.
In a large bowl, combine the fresh romaine lettuce with light Caesar dressing and grated Parmesan cheese. Toss until the lettuce is evenly coated.
Plate the salad, arranging the roasted sweet potato cubes and sliced chicken breast on top. Place the halved jammy egg on the side.
Finish with a light sprinkle of salt and pepper as desired, and enjoy your balanced, nutrient-packed meal.