YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Steamed Broccoli and Sweet Potato Mash
Tender chicken breast roasted with aromatic rosemary and thyme, served alongside a velvety sweet potato mash and crisp steamed broccoli.
INGREDIENTS
1.2 ounces Chicken Breast
180 grams Sweet Potato
0.5 cup Broccoli florets
2 tablespoons Extra Virgin Olive Oil
Dried Rosemary and Thyme
Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Rub the chicken breast with a small portion of the olive oil and season with salt, pepper, dried rosemary, and thyme.
Place the chicken on a parchment-lined baking sheet and roast for 15-18 minutes until the internal temperature reaches 165°F.
Peel and chop the sweet potato into small cubes, then boil in filtered water for 10-12 minutes until fork-tender.
Drain the sweet potatoes and mash them thoroughly with the remaining olive oil and a pinch of sea salt until the texture is velvety.
Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until they are bright green and tender-crisp.
Slice the roasted chicken and serve it over the sweet potato mash with the steamed broccoli on the side.