YOUR SOLIN GENERATED RECIPE
Balsamic Glazed Chicken with Roasted Sweet Potatoes and Crunchy Walnuts
Savor the rich flavors of tender chicken breast glazed with a tangy balsamic reduction, paired with sweet roasted potatoes and a sprinkle of crunchy walnuts. This dish strikes the perfect balance between savory and sweet, with a satisfying texture and an aromatic finish, making it an ideal meal for those seeking both flavor and nutritional balance.
INGREDIENTS
3.5 ounces Chicken Breast (≈100g)
1 medium Sweet Potato (≈114g)
0.5 ounce Walnuts (≈14g, chopped)
1 tablespoon Balsamic Vinegar
1 teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse the chicken breast and pat dry. Season both sides with salt and black pepper.
Place the chicken in a small pan and add the balsamic vinegar. Let it simmer over medium heat until it thickens into a glaze, about 4-5 minutes. Remove from heat and set aside.
Wash the sweet potato thoroughly. Pierce it several times with a fork. For quicker roasting, cut the sweet potato into 1-inch cubes.
Toss the sweet potato cubes with the extra virgin olive oil, and season with a pinch of salt and pepper.
Line a baking sheet with parchment paper and spread the sweet potato cubes evenly. Roast in the preheated oven for about 20-25 minutes or until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, either grill or pan-sear the seasoned chicken breast over medium-high heat for about 5-6 minutes per side, or until fully cooked through.
Once the chicken is cooked, drizzle the balsamic glaze over it and let it rest for a couple of minutes so the flavors meld.
Plate the glazed chicken alongside the roasted sweet potatoes and sprinkle the chopped walnuts over the top for a satisfying crunch.
Serve warm and enjoy your balanced, flavor-packed meal.