Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

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

Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

Savor the delightful balance of flavors with tender pan-seared chicken paired with luxuriously whipped ricotta, perfectly roasted sweet potatoes, and a unique salted maple-tahini drizzle. This dish offers a harmonious blend of savory and slightly sweet notes, making it a well-rounded meal for any time of day.

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NUTRITION

431kcal
Protein
44g
Fat
11.8g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1/2 medium Sweet Potato

1 teaspoon Tahini

1 teaspoon Maple Syrup

1 teaspoon Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, a pinch of sea salt, and black pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potatoes are roasting, season the chicken breast with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    In a small bowl, blend the part-skim ricotta with a pinch of salt until smooth and creamy. Adjust thickness with a tiny splash of water if desired.

  • 7

    For the drizzle, mix the tahini with maple syrup and a tiny pinch of salt to create a smooth, balanced sauce.

  • 8

    Plate the seared chicken breast, serve with a side of roasted sweet potatoes, add a dollop of the whipped ricotta on top, and finish by drizzling the salted maple-tahini sauce over the dish.

Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

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

Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Whipped Ricotta, Roasted Sweet Potatoes, and a Salted Maple-Tahini Drizzle

Savor the delightful balance of flavors with tender pan-seared chicken paired with luxuriously whipped ricotta, perfectly roasted sweet potatoes, and a unique salted maple-tahini drizzle. This dish offers a harmonious blend of savory and slightly sweet notes, making it a well-rounded meal for any time of day.

NUTRITION

431kcal
Protein
44g
Fat
11.8g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1/2 medium Sweet Potato

1 teaspoon Tahini

1 teaspoon Maple Syrup

1 teaspoon Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, a pinch of sea salt, and black pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potatoes are roasting, season the chicken breast with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    In a small bowl, blend the part-skim ricotta with a pinch of salt until smooth and creamy. Adjust thickness with a tiny splash of water if desired.

  • 7

    For the drizzle, mix the tahini with maple syrup and a tiny pinch of salt to create a smooth, balanced sauce.

  • 8

    Plate the seared chicken breast, serve with a side of roasted sweet potatoes, add a dollop of the whipped ricotta on top, and finish by drizzling the salted maple-tahini sauce over the dish.