Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

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

Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

Enjoy a satisfying plate of tender baked chicken glazed with a sweet and tangy honey Dijon sauce, paired with crispy, oven-roasted kale and lightly spiced roasted sweet potato. This dish balances savory and sweet notes while delivering a nourishing meal perfect for a wholesome dinner.

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NUTRITION

357kcal
Protein
38.5g
Fat
9.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tbsp Honey

1/2 tbsp Dijon Mustard

1 cup Kale

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together honey and Dijon mustard.

  • 3

    Place the chicken breast in a baking dish and brush evenly with the honey Dijon mixture. Season lightly with salt and pepper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, chop the kale into bite-sized pieces, drizzle with olive oil, and season with salt and pepper. Spread the kale on a baking sheet.

  • 6

    Peel and cube the sweet potato (using approximately half a medium sweet potato). Toss with a little salt and a drizzle of olive oil, and spread on a separate baking sheet.

  • 7

    Place both the kale and sweet potato in the oven during the last 15 minutes of the chicken's cooking time. Roast the sweet potato until tender and the kale until crisp.

  • 8

    Once the chicken, kale, and sweet potato are done, plate them together and serve immediately.

Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

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

Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Honey Dijon Baked Chicken with Crispy Kale and Roasted Sweet Potato

Enjoy a satisfying plate of tender baked chicken glazed with a sweet and tangy honey Dijon sauce, paired with crispy, oven-roasted kale and lightly spiced roasted sweet potato. This dish balances savory and sweet notes while delivering a nourishing meal perfect for a wholesome dinner.

NUTRITION

357kcal
Protein
38.5g
Fat
9.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tbsp Honey

1/2 tbsp Dijon Mustard

1 cup Kale

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together honey and Dijon mustard.

  • 3

    Place the chicken breast in a baking dish and brush evenly with the honey Dijon mixture. Season lightly with salt and pepper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, chop the kale into bite-sized pieces, drizzle with olive oil, and season with salt and pepper. Spread the kale on a baking sheet.

  • 6

    Peel and cube the sweet potato (using approximately half a medium sweet potato). Toss with a little salt and a drizzle of olive oil, and spread on a separate baking sheet.

  • 7

    Place both the kale and sweet potato in the oven during the last 15 minutes of the chicken's cooking time. Roast the sweet potato until tender and the kale until crisp.

  • 8

    Once the chicken, kale, and sweet potato are done, plate them together and serve immediately.