Creamy Chicken and Sweet Potato Bake with Cashew Cream

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

Creamy Chicken and Sweet Potato Bake with Cashew Cream

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Sweet Potato Bake with Cashew Cream

A warm, comforting dish featuring tender chicken breast and sweet potatoes enveloped in a velvety cashew cream sauce. This bake brings together savory spices and a hint of citrus to balance the natural sweetness of the potatoes, creating an inviting meal perfect for any time of day.

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NUTRITION

460kcal
Protein
38.3g
Fat
20.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (114g)

1 oz Raw Cashews (28g)

0.25 cup Water (60g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper (to taste)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

  • 2

    Dice the sweet potato into 1/2-inch cubes. Season lightly with salt and pepper.

  • 3

    Place the 5 oz chicken breast in the baking dish, and surround it with the diced sweet potatoes.

  • 4

    In a small blender, combine 1 oz raw cashews, 0.25 cup water, 1 tbsp lemon juice, 1 garlic clove, and a pinch of salt and pepper. Blend until smooth to form a cashew cream.

  • 5

    Pour the cashew cream evenly over the chicken and sweet potatoes, ensuring they are well coated.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

  • 7

    Remove from oven, let cool slightly, and serve warm.

Creamy Chicken and Sweet Potato Bake with Cashew Cream

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

Creamy Chicken and Sweet Potato Bake with Cashew Cream

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Sweet Potato Bake with Cashew Cream

A warm, comforting dish featuring tender chicken breast and sweet potatoes enveloped in a velvety cashew cream sauce. This bake brings together savory spices and a hint of citrus to balance the natural sweetness of the potatoes, creating an inviting meal perfect for any time of day.

NUTRITION

460kcal
Protein
38.3g
Fat
20.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (114g)

1 oz Raw Cashews (28g)

0.25 cup Water (60g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper (to taste)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

  • 2

    Dice the sweet potato into 1/2-inch cubes. Season lightly with salt and pepper.

  • 3

    Place the 5 oz chicken breast in the baking dish, and surround it with the diced sweet potatoes.

  • 4

    In a small blender, combine 1 oz raw cashews, 0.25 cup water, 1 tbsp lemon juice, 1 garlic clove, and a pinch of salt and pepper. Blend until smooth to form a cashew cream.

  • 5

    Pour the cashew cream evenly over the chicken and sweet potatoes, ensuring they are well coated.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

  • 7

    Remove from oven, let cool slightly, and serve warm.