Anti-Inflammatory Sweet Potato Hash with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Anti-Inflammatory Sweet Potato Hash with Herbs

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Sweet Potato Hash with Herbs

Enjoy a hearty and vibrant dish loaded with anti-inflammatory ingredients. Tender cubes of sweet potato are sauteed with red bell pepper, red onion, garlic, and fresh kale, then combined with perfectly grilled chicken breast and finished with a medley of fragrant herbs. This delicious hash delivers a satisfying balance of protein and wholesome veggies, perfect for any meal of the day.

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NUTRITION

544kcal
Protein
42.3g
Fat
19.3g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup diced Red Bell Pepper

1/2 cup diced Red Onion

2 cloves Garlic

1 cup chopped Kale

1 tbsp Olive Oil

Fresh Herbs (Parsley, Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Dice the sweet potato into small cubes and add them to the skillet. Sauté for about 5-7 minutes until they begin to soften.

  • 3

    Add the diced red bell pepper and red onion to the skillet. Sauté for an additional 4-5 minutes until the vegetables are tender.

  • 4

    Stir in the minced garlic and chopped kale. Cook until the kale wilts, about 2 minutes.

  • 5

    Mix in the pre-cooked, diced chicken breast, ensuring it is heated through and well combined with the vegetables.

  • 6

    Season with salt, pepper, and add the fresh chopped herbs. Stir well and cook for another minute to meld the flavors.

  • 7

    Serve hot and enjoy this nutrient-packed, anti-inflammatory hash.

Anti-Inflammatory Sweet Potato Hash with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Anti-Inflammatory Sweet Potato Hash with Herbs

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Sweet Potato Hash with Herbs

Enjoy a hearty and vibrant dish loaded with anti-inflammatory ingredients. Tender cubes of sweet potato are sauteed with red bell pepper, red onion, garlic, and fresh kale, then combined with perfectly grilled chicken breast and finished with a medley of fragrant herbs. This delicious hash delivers a satisfying balance of protein and wholesome veggies, perfect for any meal of the day.

NUTRITION

544kcal
Protein
42.3g
Fat
19.3g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup diced Red Bell Pepper

1/2 cup diced Red Onion

2 cloves Garlic

1 cup chopped Kale

1 tbsp Olive Oil

Fresh Herbs (Parsley, Thyme, Rosemary)

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Dice the sweet potato into small cubes and add them to the skillet. Sauté for about 5-7 minutes until they begin to soften.

  • 3

    Add the diced red bell pepper and red onion to the skillet. Sauté for an additional 4-5 minutes until the vegetables are tender.

  • 4

    Stir in the minced garlic and chopped kale. Cook until the kale wilts, about 2 minutes.

  • 5

    Mix in the pre-cooked, diced chicken breast, ensuring it is heated through and well combined with the vegetables.

  • 6

    Season with salt, pepper, and add the fresh chopped herbs. Stir well and cook for another minute to meld the flavors.

  • 7

    Serve hot and enjoy this nutrient-packed, anti-inflammatory hash.