YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Savory Sweet Potato Mash
Pan-seared chicken breast served over a creamy, ghee-whipped sweet potato mash and topped with toasted pecans for a satisfyingly nutty crunch.
INGREDIENTS
165g Boneless Skinless Chicken Breast
350g Sweet Potato
1 tbsp Ghee
2 tsp Avocado Oil
10g Pecan Halves
PREPARATION
Peel and chop the sweet potatoes into 1-inch cubes, then boil in a pot of water until fork-tender, approximately 12-15 minutes.
Pat the chicken breast dry with paper towels and season both sides with sea salt, black pepper, and a pinch of garlic powder.
Heat the avocado oil in a skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F and the surface is golden brown.
Drain the cooked sweet potatoes and mash them thoroughly with the ghee until the texture is smooth and creamy.
In a separate small dry pan, lightly toast the pecan halves over medium heat for 2 minutes until they are fragrant and crisp.
Slice the chicken breast and serve it over a generous bed of the sweet potato mash, garnishing with the toasted pecans.