Herb-Roasted Chicken with Sweet Potato Rice Bowl

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

Herb-Roasted Chicken with Sweet Potato Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato Rice Bowl

Savor the simplicity and bold flavors of herb-roasted chicken paired with a vibrant sweet potato rice bowl and fresh spinach. This balanced dish features tender, roasted chicken seasoned with fragrant rosemary and thyme, nestled atop a bed of light, nutrient-packed sweet potato rice, finished with a drizzle of extra virgin olive oil for a hint of richness.

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NUTRITION

395kcal
Protein
46.1g
Fat
9.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup riced Sweet Potato

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix chopped fresh rosemary, thyme, minced garlic, salt, and black pepper with olive oil.

  • 3

    Place the chicken breast on a baking sheet and rub the herb mixture evenly over the surface.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).

  • 5

    While the chicken is roasting, peel and grate the sweet potato into rice-sized pieces. Lightly steam or microwave the riced sweet potato until just tender, about 3-4 minutes.

  • 6

    In a serving bowl, layer the fresh spinach at the base, top with the sweet potato rice, and finally, slice the roasted chicken and arrange it on top.

  • 7

    Drizzle a little extra olive oil if desired before serving.

Herb-Roasted Chicken with Sweet Potato Rice Bowl

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

Herb-Roasted Chicken with Sweet Potato Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato Rice Bowl

Savor the simplicity and bold flavors of herb-roasted chicken paired with a vibrant sweet potato rice bowl and fresh spinach. This balanced dish features tender, roasted chicken seasoned with fragrant rosemary and thyme, nestled atop a bed of light, nutrient-packed sweet potato rice, finished with a drizzle of extra virgin olive oil for a hint of richness.

NUTRITION

395kcal
Protein
46.1g
Fat
9.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup riced Sweet Potato

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix chopped fresh rosemary, thyme, minced garlic, salt, and black pepper with olive oil.

  • 3

    Place the chicken breast on a baking sheet and rub the herb mixture evenly over the surface.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).

  • 5

    While the chicken is roasting, peel and grate the sweet potato into rice-sized pieces. Lightly steam or microwave the riced sweet potato until just tender, about 3-4 minutes.

  • 6

    In a serving bowl, layer the fresh spinach at the base, top with the sweet potato rice, and finally, slice the roasted chicken and arrange it on top.

  • 7

    Drizzle a little extra olive oil if desired before serving.