Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful union of crispy roasted sweet potato skin, lean grilled chicken, and a tangy topping of nonfat Greek yogurt mixed with fresh herbs. This dish offers a satisfying crunch, creamy texture, and a burst of herbaceous flavor that works perfectly for breakfast, lunch, or dinner, all while keeping your macro goals in check.

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NUTRITION

415kcal
Protein
51.4g
Fat
7.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 ounces Chicken Breast, grilled

1 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Mixed Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato a few times with a fork, then rub it lightly with olive oil and a pinch of salt. Place it on a baking sheet and roast for 35-45 minutes until the skin is crisp and the flesh is tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with your favorite spices and grill it until fully cooked, about 6-7 minutes per side. Once cooked, slice the chicken into strips.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the chopped mixed fresh herbs.

  • 5

    Cut the roasted sweet potato in half lengthwise. Top with the grilled chicken slices and generously spoon over the herbed Greek yogurt.

  • 6

    Serve warm and enjoy this balanced dish that offers a delightful crunch, creamy tang, and savory flavors.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful union of crispy roasted sweet potato skin, lean grilled chicken, and a tangy topping of nonfat Greek yogurt mixed with fresh herbs. This dish offers a satisfying crunch, creamy texture, and a burst of herbaceous flavor that works perfectly for breakfast, lunch, or dinner, all while keeping your macro goals in check.

NUTRITION

415kcal
Protein
51.4g
Fat
7.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 ounces Chicken Breast, grilled

1 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Mixed Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato a few times with a fork, then rub it lightly with olive oil and a pinch of salt. Place it on a baking sheet and roast for 35-45 minutes until the skin is crisp and the flesh is tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with your favorite spices and grill it until fully cooked, about 6-7 minutes per side. Once cooked, slice the chicken into strips.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the chopped mixed fresh herbs.

  • 5

    Cut the roasted sweet potato in half lengthwise. Top with the grilled chicken slices and generously spoon over the herbed Greek yogurt.

  • 6

    Serve warm and enjoy this balanced dish that offers a delightful crunch, creamy tang, and savory flavors.