Crispy Herb Chicken with Roasted Sweet Potato and Mixed Greens Salad
Enjoy a delightful blend of textures and flavors with this Crispy Herb Chicken and Roasted Sweet Potato Salad. The succulent, crumbed chicken breast pairs perfectly with caramelized sweet potatoes, fresh mixed greens, and a zesty homemade dressing, creating a wholesome and satisfying meal ideal for any occasion.
2
Servings
445 kcal
Calories
16
Ingredients
Ingredients
natural yoghurt
2 (none)
milk
2 (none)
whole wheat breadcrumbs
1 (none)
paprika
1/2 (none)
skinless chicken breasts
300 (trimmed and cut in half)
olive oil
1 (none)
balsamic vinegar
2 (none)
brown sugar
3 (none)
sweet potato
1 (cut into 5mm slices)
mixed salad greens
varied (none)
basil leaves
1 (chopped for garnish)
Dijon mustard
1 (none)
tomato sauce
1 (none)
lemon juice
2 (none)
natural yoghurt
2 (none)
floral honey
1 (none)
Instructions
1
Preheat oven to 220°C (428°F). Line a baking sheet with baking paper.
2
In a large bowl, whisk together 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, and 3 teaspoons brown sugar until well combined. Add the sweet potato slices and toss to evenly coat. Arrange the sweet potato slices in a single layer on a shallow baking tray.
3
Roast for 25 minutes or until the sweet potatoes are tender and slightly caramelized. Remove from oven and allow to cool for 10 minutes.
4
While the sweet potatoes are roasting, prepare the chicken. In a shallow bowl, mix 2 tablespoons natural yogurt with 2 tablespoons milk to thin the yogurt. In another bowl, combine 1 cup whole wheat breadcrumbs with 1/2 teaspoon paprika and season with pepper.
5
Dip the chicken breast halves into the yogurt mixture, letting any excess drip off, then coat with the breadcrumb mixture, pressing gently to ensure an even coating.
6
Place the crumbed chicken on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden brown and cooked through. Slice the cooked chicken into strips.
7
For the dressing, whisk together 1 tablespoon Dijon mustard, 1 tablespoon tomato sauce, 2 teaspoons lemon juice, 2 tablespoons natural yogurt, and 1 teaspoon floral honey in a small bowl until smooth.
8
To assemble the salad, arrange a layer of mixed salad greens on serving plates. Top with roasted sweet potato slices and chicken strips. Drizzle with the prepared dressing and garnish with chopped basil leaves. Serve immediately.
Nutrition Information
43.5 g
Carbs
28 g
Protein
5.5 g
Fiber
10 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Herb Chicken with Roasted Sweet Potato and Mixed Greens Salad.
How many people does this recipe serve?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 445 kcal.
What temperature should I preheat the oven to?
Preheat the oven to 220°C or 428°F.
How long should the sweet potatoes be roasted?
The sweet potatoes should be roasted for 25 minutes or until tender.
What ingredients are used for the sweet potato glaze?
The glaze is made from 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, and 3 teaspoons brown sugar.
How should the chicken be prepared for coating?
Trim the chicken breasts and cut them in half before dipping them into the coating mixture.
What is the liquid mixture for the chicken coating?
The liquid mixture consists of 2 tablespoons of natural yogurt whisked with 2 tablespoons of milk.
What spices are used in the breadcrumb coating?
The coating uses 1 cup of whole wheat breadcrumbs mixed with 1/2 teaspoon of paprika and pepper.
How long does the chicken need to bake?
The chicken should bake for 20 minutes, flipping it halfway through.
What is in the homemade salad dressing?
The dressing contains Dijon mustard, tomato sauce, lemon juice, natural yogurt, and floral honey.
How much protein is provided per serving?
Each serving provides 28 grams of protein.
How many carbohydrates are in this dish?
There are 43.5 grams of carbohydrates per serving.
What is the fiber content of this recipe?
This recipe contains 5.5 grams of fiber per serving.
How much sugar is in each serving?
There are 10 grams of sugar in each serving.
What kind of breadcrumbs are recommended?
Whole wheat breadcrumbs are recommended for the chicken coating.
How should the sweet potato be sliced?
The sweet potato should be cut into 5mm thick slices.
What type of salad greens are used?
A variety of mixed salad greens are used as the base.
What is used as a garnish for the final dish?
The dish is garnished with 1 tablespoon of chopped basil leaves.
How do you prepare the chicken after it is cooked?
Once the chicken is golden brown and cooked through, slice it into strips.
What kind of honey is used for the dressing?
Floral honey is specified for the dressing mixture.
What type of mustard is required?
One tablespoon of Dijon mustard is required for the salad dressing.
How much chicken is needed in total?
The recipe requires 300g of skinless chicken breasts.
Is yogurt used in more than one part of the recipe?
Yes, yogurt is used both in the chicken coating and as a base for the salad dressing.
Should the sweet potatoes be cooled before serving?
Yes, allow the sweet potatoes to cool for 10 minutes after removing them from the oven.
What is the total number of ingredients used?
There are 16 ingredients listed in this recipe.
What type of vinegar is used for the potatoes?
Balsamic vinegar is used to coat the sweet potatoes.
How much lemon juice is needed for the dressing?
You will need 2 teaspoons of lemon juice.
How is the chicken coated to ensure it is even?
Dip the chicken in the yogurt mix, let excess drip off, then press gently into the breadcrumb mixture.
How is the salad assembled for serving?
Layer greens on plates, top with sweet potato and chicken, drizzle with dressing, and garnish with basil.