Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

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

Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

Enjoy a vibrant bowl featuring tender shredded chicken tossed in a bright citrus-herb dressing, paired with caramelized roasted sweet potatoes and fresh baby spinach for a satisfying blend of textures and flavors.

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NUTRITION

418kcal
Protein
47.1g
Fat
12.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded Chicken Breast

1 small Sweet Potato

1 cup Baby Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cut the sweet potato into cubes. Toss with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the shredded chicken. In a bowl, combine the cooked shredded chicken with lemon juice, fresh cilantro, salt, and pepper. Toss well to coat evenly.

  • 5

    Place baby spinach in a serving bowl. Once the sweet potatoes are done, add them on top of the spinach.

  • 6

    Layer the citrus-herb shredded chicken over the vegetables.

  • 7

    Finish with an extra drizzle of lemon juice if desired and serve immediately.

Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

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

Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Shredded Chicken Bowl with Roasted Sweet Potatoes

Enjoy a vibrant bowl featuring tender shredded chicken tossed in a bright citrus-herb dressing, paired with caramelized roasted sweet potatoes and fresh baby spinach for a satisfying blend of textures and flavors.

NUTRITION

418kcal
Protein
47.1g
Fat
12.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded Chicken Breast

1 small Sweet Potato

1 cup Baby Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cut the sweet potato into cubes. Toss with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the shredded chicken. In a bowl, combine the cooked shredded chicken with lemon juice, fresh cilantro, salt, and pepper. Toss well to coat evenly.

  • 5

    Place baby spinach in a serving bowl. Once the sweet potatoes are done, add them on top of the spinach.

  • 6

    Layer the citrus-herb shredded chicken over the vegetables.

  • 7

    Finish with an extra drizzle of lemon juice if desired and serve immediately.