YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Sweet Potato Mash and Tomato Cucumber Salad
Oven-roasted chicken breast seasoned with herbs, served alongside a smooth sweet potato mash and a tomato cucumber salad that is light and crisp.
INGREDIENTS
6 oz Chicken Breast
150g Sweet Potato
2 tbsp Nonfat Greek Yogurt
1 medium Tomato
0.5 cup Cucumber
1 tsp Olive Oil
1 tsp Lemon Juice
0.5 tsp Dried Rosemary
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rub the chicken breast with half of the olive oil and the dried rosemary, then roast for 20-25 minutes until the internal temperature reaches 165°F.
While the chicken is roasting, peel and cube the sweet potato, then boil in a pot of water until tender, which should take about 12-15 minutes.
Drain the sweet potato and mash it thoroughly with the Greek yogurt until the texture is smooth and creamy.
Dice the tomato and cucumber into bite-sized pieces and toss them in a small bowl with the remaining olive oil and lemon juice.
Slice the roasted chicken breast and serve it alongside the warm sweet potato mash and the refreshing cucumber salad.