YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken and Roasted Sweet Potato Bowl
A vibrant bowl featuring tender coconut-infused chicken paired with sweet roasted sweet potato and fresh spinach, creating a delightful balance of creamy, savory, and naturally sweet flavors. The dish is finished with a hint of coconut oil that brings all the flavors together in a harmonious and satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Sweet Potato
1/4 cup Light Coconut Milk
1 cup Baby Spinach
1 tsp Coconut Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potato into bite-sized cubes, toss with a bit of salt and a drizzle of coconut oil, and arrange on a baking sheet.
Roast the sweet potato cubes in the oven for 20-25 minutes or until tender and slightly crispy on the edges.
While the sweet potato roasts, season the chicken breast with salt and pepper.
In a skillet, heat a small amount of coconut oil over medium heat and sear the chicken breast for about 4-5 minutes on each side until cooked through.
Remove the chicken and slice it into strips. In the same skillet, pour in the light coconut milk to deglaze and warm up, allowing the flavors to meld.
Place a bed of fresh baby spinach in a bowl, add the sliced chicken on top, and drizzle with the warm coconut milk sauce.
Top the bowl with the roasted sweet potato cubes and serve immediately.