Herb-Roasted Chicken and Sweet Potato 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 Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Sweet Potato Bowl

Savor the delightful combination of herb-roasted chicken and tender sweet potato, accented by a drizzle of olive oil and a sprinkle of fresh herbs. This bowl is designed to deliver balanced flavors with a mix of savory and subtly sweet tones, making it a perfect meal for any time of day.

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NUTRITION

413kcal
Protein
37.5g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 25 minutes, or until tender and lightly browned.

  • 4

    Meanwhile, pat the chicken breast dry and season both sides generously with salt, black pepper, fresh rosemary, and thyme.

  • 5

    Heat a skillet over medium-high heat and add a teaspoon of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 6

    Transfer the seared chicken to a baking dish and place in the oven alongside the sweet potato. Roast for an additional 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 7

    Slice the chicken and arrange it over a bowl of the roasted sweet potatoes. Drizzle with any remaining pan juices and garnish with extra herbs if desired.

Herb-Roasted Chicken and Sweet Potato 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 Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Sweet Potato Bowl

Savor the delightful combination of herb-roasted chicken and tender sweet potato, accented by a drizzle of olive oil and a sprinkle of fresh herbs. This bowl is designed to deliver balanced flavors with a mix of savory and subtly sweet tones, making it a perfect meal for any time of day.

NUTRITION

413kcal
Protein
37.5g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 25 minutes, or until tender and lightly browned.

  • 4

    Meanwhile, pat the chicken breast dry and season both sides generously with salt, black pepper, fresh rosemary, and thyme.

  • 5

    Heat a skillet over medium-high heat and add a teaspoon of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 6

    Transfer the seared chicken to a baking dish and place in the oven alongside the sweet potato. Roast for an additional 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 7

    Slice the chicken and arrange it over a bowl of the roasted sweet potatoes. Drizzle with any remaining pan juices and garnish with extra herbs if desired.