Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

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

Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

Savor the simple elegance of perfectly seared chicken breast paired with a vibrant medley of roasted vegetables and a silky sweet potato mash enriched with a splash of non-dairy milk. This wholesome dish boasts a balance of savory and slightly sweet flavors, making it a nourishing delight for a satisfying dinner.

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NUTRITION

476kcal
Protein
44.3g
Fat
18.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1 tbsp Olive Oil

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Toss the cubes lightly with half the olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Rinse and chop the mixed vegetables into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper, and add to the baking sheet with the sweet potato.

  • 4

    Roast the vegetables and sweet potato in the oven for about 20-25 minutes or until tender, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for about 5-6 minutes on each side until cooked through and golden on the outside.

  • 6

    Once the sweet potato is soft, transfer it to a bowl, add the unsweetened almond milk, and mash to create a smooth, creamy mash.

  • 7

    Plate the seared chicken breast alongside a generous serving of sweet potato mash and roasted vegetables. Serve warm and enjoy!

Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

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

Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Sweet Potato Mash

Savor the simple elegance of perfectly seared chicken breast paired with a vibrant medley of roasted vegetables and a silky sweet potato mash enriched with a splash of non-dairy milk. This wholesome dish boasts a balance of savory and slightly sweet flavors, making it a nourishing delight for a satisfying dinner.

NUTRITION

476kcal
Protein
44.3g
Fat
18.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1 tbsp Olive Oil

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Toss the cubes lightly with half the olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Rinse and chop the mixed vegetables into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper, and add to the baking sheet with the sweet potato.

  • 4

    Roast the vegetables and sweet potato in the oven for about 20-25 minutes or until tender, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for about 5-6 minutes on each side until cooked through and golden on the outside.

  • 6

    Once the sweet potato is soft, transfer it to a bowl, add the unsweetened almond milk, and mash to create a smooth, creamy mash.

  • 7

    Plate the seared chicken breast alongside a generous serving of sweet potato mash and roasted vegetables. Serve warm and enjoy!