Herb-Roasted Chicken and Sweet Potato Power Bowl

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

Herb-Roasted Chicken and Sweet Potato Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Sweet Potato Power Bowl

Savor the harmonious blend of succulent herb-roasted chicken, tender sweet potato cubes, crunchy roasted chickpeas, and peppery arugula, all lightly dressed with olive oil and fragrant herbs. A power bowl that artfully balances flavors and textures for a nourishing meal.

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NUTRITION

416kcal
Protein
36.8g
Fat
8.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Chickpeas

2 cups Arugula

1 tsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of the mixed herbs & spices along with salt and pepper if desired.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper.

  • 4

    Chop the sweet potato into cubes and toss with a drizzle of olive oil, the remaining herbs & spices, salt, and pepper.

  • 5

    Spread the sweet potato cubes on the baking tray alongside the chicken.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potato is tender.

  • 7

    While roasting, drain and rinse the chickpeas. For added crunch, toss the chickpeas with a touch of olive oil and a sprinkle of herbs and roast them on a separate tray for the last 10 minutes.

  • 8

    Once cooked, slice the chicken and assemble the power bowl by layering arugula as a base, then adding the chicken slices, roasted sweet potato, and roasted chickpeas.

  • 9

    Drizzle any remaining olive oil over the bowl and serve warm.

Herb-Roasted Chicken and Sweet Potato Power Bowl

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

Herb-Roasted Chicken and Sweet Potato Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Sweet Potato Power Bowl

Savor the harmonious blend of succulent herb-roasted chicken, tender sweet potato cubes, crunchy roasted chickpeas, and peppery arugula, all lightly dressed with olive oil and fragrant herbs. A power bowl that artfully balances flavors and textures for a nourishing meal.

NUTRITION

416kcal
Protein
36.8g
Fat
8.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Chickpeas

2 cups Arugula

1 tsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of the mixed herbs & spices along with salt and pepper if desired.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper.

  • 4

    Chop the sweet potato into cubes and toss with a drizzle of olive oil, the remaining herbs & spices, salt, and pepper.

  • 5

    Spread the sweet potato cubes on the baking tray alongside the chicken.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potato is tender.

  • 7

    While roasting, drain and rinse the chickpeas. For added crunch, toss the chickpeas with a touch of olive oil and a sprinkle of herbs and roast them on a separate tray for the last 10 minutes.

  • 8

    Once cooked, slice the chicken and assemble the power bowl by layering arugula as a base, then adding the chicken slices, roasted sweet potato, and roasted chickpeas.

  • 9

    Drizzle any remaining olive oil over the bowl and serve warm.