YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Toasted Cashews
Savor the rich, tropical flavors of tender chicken simmered in a light coconut sauce paired with perfectly roasted sweet potatoes and a sprinkle of crunchy toasted cashews for a delightful texture contrast.
INGREDIENTS
5 oz Chicken Breast (~142g)
1 medium Sweet Potato (~150g)
1/4 cup Light Coconut Milk (~60g)
10 Raw Cashews (~18g)
1 teaspoon Olive Oil (~5g)
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes roast, season the chicken breast with salt and pepper. Mince the garlic.
In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, then add the chicken breast.
Cook the chicken on both sides until golden brown and fully cooked through (about 5-6 minutes per side).
Reduce the heat and stir in the light coconut milk. Allow the chicken to simmer in the creamy sauce for 3-4 minutes for the flavors to meld.
In a small dry pan, toast the raw cashews over low-medium heat until they become lightly golden and crispy, stirring frequently to avoid burning.
Plate the chicken with a generous serving of roasted sweet potatoes and drizzle some coconut sauce over top. Sprinkle the toasted cashews over the dish for a crunchy finish.
Serve immediately and enjoy your creamy, tropical-inspired meal.