Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

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

Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

This wholesome dish features tender herb-roasted chicken paired with crispy sweet potato wedges and a bright, refreshing citrus kale salad. Each bite offers a satisfying blend of savory and tangy flavors, perfect for a balanced dinner that nourishes both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

372kcal
Protein
36.2g
Fat
9.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Kale

1/2 Orange

1 tsp Olive Oil

Herb Seasoning to taste

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and your herb seasoning (rosemary, thyme, and garlic powder). Place it on a baking sheet lined with parchment paper.

  • 3

    Cut the sweet potato into wedges. Lightly spray or toss with a minimal amount of olive oil and season with salt and pepper. Arrange the wedges on a separate baking sheet.

  • 4

    Roast the chicken and sweet potato wedges in the oven. The chicken should roast for about 25-30 minutes or until its internal temperature reaches 165°F, and the sweet potato wedges will take about 25 minutes until tender and slightly crisp.

  • 5

    While the chicken and sweet potatoes are roasting, prepare the citrus kale salad. In a bowl, combine the chopped kale with segmented pieces of 1/2 an orange.

  • 6

    Drizzle the olive oil over the kale and orange, then toss well. Add a pinch of salt and pepper to enhance the flavor.

  • 7

    Once the chicken and sweet potatoes are done, slice the chicken breast and plate alongside the roasted wedges. Serve with a portion of the fresh citrus kale salad for a balanced, nourishing meal.

Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

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

Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato Wedges and Citrus Kale Salad

This wholesome dish features tender herb-roasted chicken paired with crispy sweet potato wedges and a bright, refreshing citrus kale salad. Each bite offers a satisfying blend of savory and tangy flavors, perfect for a balanced dinner that nourishes both body and soul.

NUTRITION

372kcal
Protein
36.2g
Fat
9.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Kale

1/2 Orange

1 tsp Olive Oil

Herb Seasoning to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and your herb seasoning (rosemary, thyme, and garlic powder). Place it on a baking sheet lined with parchment paper.

  • 3

    Cut the sweet potato into wedges. Lightly spray or toss with a minimal amount of olive oil and season with salt and pepper. Arrange the wedges on a separate baking sheet.

  • 4

    Roast the chicken and sweet potato wedges in the oven. The chicken should roast for about 25-30 minutes or until its internal temperature reaches 165°F, and the sweet potato wedges will take about 25 minutes until tender and slightly crisp.

  • 5

    While the chicken and sweet potatoes are roasting, prepare the citrus kale salad. In a bowl, combine the chopped kale with segmented pieces of 1/2 an orange.

  • 6

    Drizzle the olive oil over the kale and orange, then toss well. Add a pinch of salt and pepper to enhance the flavor.

  • 7

    Once the chicken and sweet potatoes are done, slice the chicken breast and plate alongside the roasted wedges. Serve with a portion of the fresh citrus kale salad for a balanced, nourishing meal.