Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

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

Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

A vibrant bowl combining herb-seasoned canned chicken with tender roasted sweet potato and a fresh garden salad, finished with a perfectly boiled egg and a drizzle of olive oil-lemon dressing. This balanced meal offers a satisfying mix of lean protein, wholesome veggies, and healthy fats.

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NUTRITION

375kcal
Protein
36.9g
Fat
11.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Chicken Breast

1/2 medium Sweet Potato (roasted)

50g Mixed Salad Greens

50g Cherry Tomatoes

50g Cucumber

1 tsp Olive Oil

1 Large Egg, hard-boiled

1 tsp dried Herbs (Oregano & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a pinch of dried herbs, salt, and a tiny drizzle of olive oil. Roast on a baking tray for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, drain the canned chicken breast and place it in a bowl. Season with dried oregano and thyme, along with a squeeze of lemon juice.

  • 3

    Prepare the fresh garden salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl.

  • 4

    For additional protein and creaminess, peel a hard-boiled egg, slice it, and set aside.

  • 5

    Once the sweet potato is roasted, assemble the bowl by layering the herb-seasoned chicken, roasted sweet potato, fresh salad, and boiled egg slices.

  • 6

    Finish with a drizzle of olive oil and a light sprinkle of lemon juice for brightness before serving.

Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

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

Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Canned Chicken Bowl with Roasted Sweet Potato and Fresh Garden Salad

A vibrant bowl combining herb-seasoned canned chicken with tender roasted sweet potato and a fresh garden salad, finished with a perfectly boiled egg and a drizzle of olive oil-lemon dressing. This balanced meal offers a satisfying mix of lean protein, wholesome veggies, and healthy fats.

NUTRITION

375kcal
Protein
36.9g
Fat
11.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Chicken Breast

1/2 medium Sweet Potato (roasted)

50g Mixed Salad Greens

50g Cherry Tomatoes

50g Cucumber

1 tsp Olive Oil

1 Large Egg, hard-boiled

1 tsp dried Herbs (Oregano & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a pinch of dried herbs, salt, and a tiny drizzle of olive oil. Roast on a baking tray for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, drain the canned chicken breast and place it in a bowl. Season with dried oregano and thyme, along with a squeeze of lemon juice.

  • 3

    Prepare the fresh garden salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl.

  • 4

    For additional protein and creaminess, peel a hard-boiled egg, slice it, and set aside.

  • 5

    Once the sweet potato is roasted, assemble the bowl by layering the herb-seasoned chicken, roasted sweet potato, fresh salad, and boiled egg slices.

  • 6

    Finish with a drizzle of olive oil and a light sprinkle of lemon juice for brightness before serving.