YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken with Roasted Sweet Potatoes
Enjoy a flavorful twist on a classic dish! Juicy chicken breast is smothered in a tangy buffalo sauce, lightly coated in crisp whole wheat panko and baked to perfection, served alongside beautifully roasted sweet potatoes. This dish delivers a satisfying crunch and a burst of spice balanced by the natural sweetness of the potatoes.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Panko
1 tbsp Buffalo Sauce
1 medium Sweet Potato
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and lightly season with salt and pepper if desired.
Brush the chicken with buffalo sauce, then dredge in whole wheat panko to form a light coating.
Place the coated chicken on one side of the baking sheet.
Peel (if desired) and cut the sweet potato into 1-inch cubes, then spread them out on the other side of the baking sheet. Lightly spray with cooking spray to help with roasting.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the sweet potatoes are tender and slightly crispy.
Serve hot, and enjoy the spicy tang of buffalo chicken paired with the natural sweetness of roasted sweet potatoes.