YOUR SOLIN GENERATED RECIPE
Garlic Herb Chicken with Roasted Sweet Potatoes
Oven-roasted chicken breast and hearty sweet potato cubes tossed in a fragrant garlic-rosemary oil for a satisfying, golden-brown meal.
INGREDIENTS
5 oz chicken breast
2 cup sweet potato
0.5 tbsp extra virgin olive oil
2 clove garlic
1 tsp dried rosemary
0.5 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, sea salt, and black pepper.
Add the cubed sweet potatoes and the chicken breast to the bowl, tossing thoroughly until every piece is coated in the herb oil.
Spread the sweet potatoes in a single layer on one side of the baking sheet and place the chicken breast on the other side.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted potatoes.