YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken with Roasted Asparagus and Sweet Potato
Enjoy a vibrant plate featuring a crisp, golden-brown chicken breast paired with tender, roasted asparagus and sweet potato. This meal provides a wonderful balance of savory protein, naturally sweet caramelized vegetables, and a touch of olive oil richness that elevates the flavors.
INGREDIENTS
4 ounces Chicken Breast
1 cup Asparagus
1/2 medium Sweet Potato
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Trim the tough ends off the asparagus and cut any thick stalks in half lengthwise for even roasting.
Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through to ensure even caramelization.
Meanwhile, pat the chicken breast dry with paper towels. Season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and allow it to cook undisturbed for about 4-5 minutes, creating a crispy sear.
Flip the chicken breast and cook for another 4-5 minutes until fully cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Once the vegetables are roasted and the chicken is seared, plate the chicken and surround it with the roasted sweet potato and asparagus.
Serve immediately and enjoy your balanced, nutrient-packed meal.