YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Tenderloins with Roasted Sweet Potatoes
Enjoy a vibrant plate of crispy lemon-herb chicken tenderloins paired with perfectly roasted sweet potatoes. The zesty lemon and fresh herbs enhance the natural flavor of the chicken while the lightly seasoned sweetness of the roasted potatoes creates a balanced, comforting meal that's delicious for any time of the day.
INGREDIENTS
5 ounces Chicken Tenderloins
1 medium Sweet Potato
1.5 teaspoons Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Fresh Thyme
1 teaspoon Fresh Parsley
0.5 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon juice, thyme, parsley, garlic powder, salt, and pepper to create the marinade.
Place chicken tenderloins in a shallow dish or a resealable bag. Pour half of the marinade over the chicken, ensuring it is evenly coated. Let it marinate for at least 15 minutes.
Meanwhile, peel (if desired) and cube the sweet potato into 1-inch pieces. Toss the cubed sweet potatoes with any remaining marinade and a pinch of salt.
Spread the sweet potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for about 20-25 minutes or until fork-tender and lightly caramelized, turning halfway through.
While the sweet potatoes roast, heat a non-stick skillet over medium-high heat. Add the marinated chicken tenderloins and cook for about 3-4 minutes per side, or until the exterior is crispy and the internal temperature reaches 165°F.
Plate the crispy lemon-herb chicken tenderloins alongside the roasted sweet potatoes. Garnish with a sprinkle of fresh herbs if desired, and serve warm.