YOUR SOLIN GENERATED RECIPE
Caramelized Sweet Potato with Crispy Sage
Pan-seared chicken and diced sweet potatoes are caramelized in golden ghee until tender and tossed with aromatic, crispy sage leaves for a savory finish.
INGREDIENTS
6 oz chicken breast
1 medium sweet potato
1 tbsp ghee
10 whole sage leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 cup baby spinach
PREPARATION
Dice the sweet potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.
Melt the ghee in a large skillet over medium-high heat.
Add the sage leaves to the hot ghee and fry for 30 seconds until crisp, then remove and set aside on a paper towel.
In the same skillet, add the sweet potato cubes and cook for 8-10 minutes, stirring occasionally until browned and tender.
Push potatoes to the side and add the chicken, sea salt, black pepper, and garlic powder to the pan.
Sauté the chicken for 5-7 minutes until cooked through and the potatoes are caramelized.
Stir in the baby spinach until just wilted, then garnish with the crispy sage leaves before serving.