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Balsamic Chicken Breasts

"This low-fat chicken dinner is easy to prepare."

By allrecipes · From Open Recipes · 7 ingredients
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Balsamic Chicken Breasts

Why it works: Sweet potato and olive match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 950 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Balsamic Chicken Breasts

2 servings
Prep10 min
Cook50 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sweet potato + olivetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together950 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Olive + chickentop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  3. Olive + vinegartop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Olive + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Sweet potato + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together1,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sweet potato

How well each one fits the dish's main ingredients (olive, pepper, chicken, vinegar):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Mustardbetter flavor fit
  4. Sweet potatothe original

Fit is the average pairing score against olive, pepper, chicken, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).