YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken with Crispy Sweet Potato Wedges
Enjoy a delicious, comforting plate featuring succulent herb-roasted chicken paired with crispy sweet potato wedges, all complemented by a tangy, creamy herb sauce. This balanced meal showcases a harmony of roasted flavors and fresh herbs, perfect for any meal of the day.
INGREDIENTS
5 oz Chicken Breast (roasted)
1 medium Sweet Potato (baked)
1 tsp Olive Oil
2 tbsp Nonfat Greek Yogurt
2 tbsp Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the 5 oz chicken breast with salt, pepper, and a portion of the mixed fresh herbs.
In a small bowl, combine the nonfat Greek yogurt with the remaining fresh herbs, a pinch of salt, and pepper to create a creamy herb sauce.
Cut the sweet potato into wedges, toss with olive oil, salt, and pepper.
Place the chicken breast and sweet potato wedges on a baking sheet lined with parchment paper.
Roast in the oven for about 20-25 minutes, turning the wedges halfway through until the chicken is cooked through and the wedges are crispy.
Once done, slice the chicken and serve with the crispy sweet potato wedges drizzled with the creamy herb sauce.