Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

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

Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

Savor the warm, aromatic blend of cinnamon and spices coating tender roasted chicken, perfectly paired with sweet, caramelized sweet potatoes and the nutty crunch of toasted almonds. This balanced dish is designed to delight your palate while fitting seamlessly into a health-conscious meal plan.

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NUTRITION

330kcal
Protein
37.8g
Fat
12.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Sweet Potato

1 tablespoon Sliced Almonds

1 teaspoon Olive Oil

1 teaspoon Ground Cinnamon

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and ground cinnamon.

  • 3

    Drizzle the chicken with olive oil to help the spices adhere.

  • 4

    Place the seasoned chicken on a baking sheet.

  • 5

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss lightly with a pinch of cinnamon, salt, and a tiny drizzle of olive oil.

  • 6

    Spread the sweet potato cubes around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.

  • 8

    While the dish is baking, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until lightly golden, stirring frequently.

  • 9

    Once cooked, plate the chicken and sweet potatoes, and sprinkle the toasted almonds over the top for an added crunch.

Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

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

Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cinnamon-Spiced Roasted Chicken with Toasted Almonds and Sweet Potatoes

Savor the warm, aromatic blend of cinnamon and spices coating tender roasted chicken, perfectly paired with sweet, caramelized sweet potatoes and the nutty crunch of toasted almonds. This balanced dish is designed to delight your palate while fitting seamlessly into a health-conscious meal plan.

NUTRITION

330kcal
Protein
37.8g
Fat
12.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Sweet Potato

1 tablespoon Sliced Almonds

1 teaspoon Olive Oil

1 teaspoon Ground Cinnamon

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and ground cinnamon.

  • 3

    Drizzle the chicken with olive oil to help the spices adhere.

  • 4

    Place the seasoned chicken on a baking sheet.

  • 5

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss lightly with a pinch of cinnamon, salt, and a tiny drizzle of olive oil.

  • 6

    Spread the sweet potato cubes around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.

  • 8

    While the dish is baking, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until lightly golden, stirring frequently.

  • 9

    Once cooked, plate the chicken and sweet potatoes, and sprinkle the toasted almonds over the top for an added crunch.