YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Sweet Potato Stacks and Creamy Dill Yogurt
Savor a beautifully balanced meal featuring succulent herb-roasted chicken paired with thin, crispy sweet potato stacks. Topped with a refreshing, creamy dill yogurt sauce, every bite delivers a blend of savory herbs and subtle sweetness. Perfect for a light yet satisfying dinner that nourishes and delights.
INGREDIENTS
3 oz Chicken Breast
1 medium Sweet Potato
1 tsp Olive Oil
1/2 cup Nonfat Greek Yogurt
1 tbsp Fresh Dill (chopped)
1 clove Garlic (minced)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the sweet potato into thin, even rounds to create stacks.
Toss the sweet potato rounds lightly with olive oil, salt, and pepper, and arrange them on a baking sheet lined with parchment paper.
Roast the sweet potato slices in the oven for 20-25 minutes until they are tender and beginning to crisp at the edges.
Meanwhile, season the chicken breast with salt, pepper, and finely minced garlic. Add additional herbs if desired.
Place the chicken in a small roasting pan or skillet and roast in the oven alongside the sweet potato for about 18-20 minutes, or until the internal temperature reaches 165°F.
While the chicken and sweet potatoes roast, prepare the creamy dill yogurt sauce by mixing the nonfat Greek yogurt with chopped fresh dill and a pinch of salt and pepper.
Once cooked, thinly slice the herb-roasted chicken.
Assemble your plate with a serving of chicken slices, a stack of crispy sweet potato rounds, and a dollop of the creamy dill yogurt sauce.
Serve warm and enjoy the colorful blend of flavors.