Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

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

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

Savor a harmonious blend of crispy roasted sweet potato wedges drizzled with a maple-pecan crunch, perfectly complemented by lean, tender grilled chicken and a cooling nonfat Greek yogurt drizzle. A delightful medley of sweet, savory, and nutty flavors creates a balanced and nutritious meal.

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NUTRITION

577kcal
Protein
53.4g
Fat
19.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Sweet Potato (150g)

15g Pecans

150g Nonfat Greek Yogurt

1/2 tbsp Maple Syrup

1 tsp Olive Oil

1/2 tsp Cinnamon Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into wedges. Toss lightly with olive oil, cinnamon, salt, and pepper.

  • 3

    Spread the sweet potato wedges on a baking sheet and roast for 20-25 minutes until crispy and tender, turning halfway for even roasting.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes on each side, until the internal temperature reaches 165°F. Once cooked, let it rest and then slice into strips.

  • 5

    In a small pan over low heat, toast the pecans lightly for 2-3 minutes until fragrant. Remove from heat and toss with maple syrup.

  • 6

    To serve, arrange a bed of roasted sweet potato wedges on a plate. Top with sliced grilled chicken and drizzle with nonfat Greek yogurt. Sprinkle the maple-pecan mixture on top for a satisfying crunch.

  • 7

    Finish with an extra pinch of salt and pepper if desired and enjoy your balanced, flavorful meal.

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

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

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch and Grilled Chicken

Savor a harmonious blend of crispy roasted sweet potato wedges drizzled with a maple-pecan crunch, perfectly complemented by lean, tender grilled chicken and a cooling nonfat Greek yogurt drizzle. A delightful medley of sweet, savory, and nutty flavors creates a balanced and nutritious meal.

NUTRITION

577kcal
Protein
53.4g
Fat
19.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Sweet Potato (150g)

15g Pecans

150g Nonfat Greek Yogurt

1/2 tbsp Maple Syrup

1 tsp Olive Oil

1/2 tsp Cinnamon Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into wedges. Toss lightly with olive oil, cinnamon, salt, and pepper.

  • 3

    Spread the sweet potato wedges on a baking sheet and roast for 20-25 minutes until crispy and tender, turning halfway for even roasting.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes on each side, until the internal temperature reaches 165°F. Once cooked, let it rest and then slice into strips.

  • 5

    In a small pan over low heat, toast the pecans lightly for 2-3 minutes until fragrant. Remove from heat and toss with maple syrup.

  • 6

    To serve, arrange a bed of roasted sweet potato wedges on a plate. Top with sliced grilled chicken and drizzle with nonfat Greek yogurt. Sprinkle the maple-pecan mixture on top for a satisfying crunch.

  • 7

    Finish with an extra pinch of salt and pepper if desired and enjoy your balanced, flavorful meal.