Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

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

Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

Enjoy a colorful and nourishing bowl featuring herb-roasted sweet potatoes, perfectly grilled chicken breast, and a medley of fresh garden vegetables. This vibrant dish is seasoned with aromatic herbs for an uplifting flavor that's ideal for breakfast, lunch, or dinner.

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NUTRITION

387kcal
Protein
40.1g
Fat
8.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potato, chopped broccoli, and sliced red bell pepper in olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of chopped herbs. Grill or bake the chicken until cooked through, about 12-15 minutes depending on thickness.

  • 5

    Slice the chicken into strips.

  • 6

    Assemble the bowl by placing the roasted vegetables and sweet potato as the base and topping with sliced chicken breast.

  • 7

    Drizzle any remaining herb mixture over the top and serve immediately.

Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

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

Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Chicken Bowl with Garden Vegetables

Enjoy a colorful and nourishing bowl featuring herb-roasted sweet potatoes, perfectly grilled chicken breast, and a medley of fresh garden vegetables. This vibrant dish is seasoned with aromatic herbs for an uplifting flavor that's ideal for breakfast, lunch, or dinner.

NUTRITION

387kcal
Protein
40.1g
Fat
8.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potato, chopped broccoli, and sliced red bell pepper in olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of chopped herbs. Grill or bake the chicken until cooked through, about 12-15 minutes depending on thickness.

  • 5

    Slice the chicken into strips.

  • 6

    Assemble the bowl by placing the roasted vegetables and sweet potato as the base and topping with sliced chicken breast.

  • 7

    Drizzle any remaining herb mixture over the top and serve immediately.