YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Sweet Potato and Crunchy Green Bean Salad
Lemon-herb grilled chicken served with tender roasted sweet potato cubes and a chilled green bean salad topped with toasted almonds.
INGREDIENTS
6 ounces Chicken Breast
150 grams Sweet Potato, cubed
100 grams Green Beans
10 grams Extra Virgin Olive Oil
8 grams Slivered Almonds
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 25 minutes until tender.
Season the chicken breast with lemon zest, dried oregano, salt, and pepper.
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into an ice bath to keep them crisp.
Whisk together the remaining olive oil, lemon juice, and a touch of cracked black pepper.
Toss the chilled green beans with the dressing and top with the slivered almonds for a satisfying crunch.
Serve the grilled chicken alongside the warm roasted sweet potatoes and the refreshing green bean salad.