YOUR SOLIN GENERATED RECIPE
Chicken and Beef Skillet with Roasted Sweet Potatoes
Sautéed chicken and lean beef tossed with crisp bell peppers and zucchini, served over oven-roasted sweet potatoes for a savory and satisfying meal.
INGREDIENTS
3 oz chicken breast
3 oz ground beef 93% lean
0.5 medium sweet potato
0.5 cup bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp olive oil
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 teaspoon of olive oil, smoked paprika, and half of the sea salt and black pepper.
Roast sweet potatoes for 20-25 minutes until tender and slightly caramelized on the edges.
While potatoes roast, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the diced chicken breast and ground beef to the skillet, seasoning with garlic powder and the remaining sea salt and black pepper.
Cook the meats until browned and cooked through, breaking up the beef with a spatula.
Add the red onion, bell peppers, and zucchini to the skillet, sautéing for 5-7 minutes until the vegetables are crisp-tender.
Combine the roasted sweet potatoes with the meat and vegetable mixture in the skillet, tossing gently to incorporate all flavors.