YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken with Light and Fluffy Sweet Potato Biscuits
Savor the delightful crunch of herb-crusted chicken paired with light, fluffy sweet potato biscuits. The crispy chicken is delicately seasoned with garden-fresh herbs, while the sweet potato biscuits offer a subtle sweetness and a satisfying bite. Perfect for a balanced meal that energizes your day, this dish is both flavorful and nourishing.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Whole Wheat Flour (for chicken coating)
2 tbsp Fresh Herbs (thyme & rosemary, chopped)
1 small Sweet Potato (approx 100g)
1/4 cup Whole Wheat Flour (for biscuits)
1/2 tsp Baking Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper.
Coat the chicken with 1 tablespoon of whole wheat flour mixed with the chopped fresh herbs, ensuring an even coating on both sides.
Place the chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crisp.
While the chicken bakes, prepare the biscuits. In a bowl, mash the baked or steamed sweet potato until smooth.
Mix in 1/4 cup whole wheat flour and 1/2 teaspoon baking powder with the mashed sweet potato, stirring until a soft dough forms. Add a pinch of salt and pepper to enhance the flavor.
Shape the dough into small biscuit rounds and place them on a lightly greased baking sheet.
Bake the biscuits in the oven (you can do this concurrently with the chicken if space allows) for about 12-15 minutes until they are just set and lightly golden.
Remove both the chicken and biscuits from the oven. Let them cool slightly before serving together on a plate for a balanced, satisfying meal.