Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

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

Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

Savor the delightful combination of juicy, herb-crusted chicken breast paired with perfectly roasted sweet potato wedges. This dish brings together the aromatic essence of fresh rosemary and garlic, enhanced by a drizzle of olive oil, creating a balanced meal that's as satisfying to the palate as it is aligned with your nutrition goals.

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NUTRITION

298kcal
Protein
34.9g
Fat
8.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

150g Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, fresh rosemary, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil.

  • 3

    Sear the chicken breast on each side until golden brown, about 4-5 minutes per side, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the sweet potato wedges (cut from a 150g portion) with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato wedges on a baking sheet and roast in the oven for 20-25 minutes until crispy on the outside and tender inside, flipping halfway through.

  • 6

    Plate the chicken with a generous serving of sweet potato wedges on the side and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

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

Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Sweet Potato Wedges

Savor the delightful combination of juicy, herb-crusted chicken breast paired with perfectly roasted sweet potato wedges. This dish brings together the aromatic essence of fresh rosemary and garlic, enhanced by a drizzle of olive oil, creating a balanced meal that's as satisfying to the palate as it is aligned with your nutrition goals.

NUTRITION

298kcal
Protein
34.9g
Fat
8.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

150g Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, fresh rosemary, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil.

  • 3

    Sear the chicken breast on each side until golden brown, about 4-5 minutes per side, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the sweet potato wedges (cut from a 150g portion) with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato wedges on a baking sheet and roast in the oven for 20-25 minutes until crispy on the outside and tender inside, flipping halfway through.

  • 6

    Plate the chicken with a generous serving of sweet potato wedges on the side and serve immediately.