Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

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

Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

Enjoy a vibrant dish where tender chicken meets a silky cashew cream, paired with caramelized roasted sweet potatoes and crunchy kale chips. Each bite is a balance of savory richness and naturally sweet, roasted flavors, perfect for a wholesome dinner that delights both the palate and the body.

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NUTRITION

521kcal
Protein
45.1g
Fat
22.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Sweet Potato, cubed

1 cup Kale

1/4 cup Cashews (dry roasted)

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the potatoes roast, prepare the kale. Toss kale leaves with a small amount of olive oil, salt, and pepper, then bake on a separate sheet for 8-10 minutes until crispy.

  • 4

    Season the chicken breast with salt and pepper. Sear it in a non-stick skillet over medium-high heat for about 3-4 minutes per side until golden, then reduce heat and cook until fully done.

  • 5

    In a blender, combine the dry roasted cashews, minced garlic, lemon juice, and a splash of water. Blend until smooth to create a creamy sauce. Add additional water if needed to achieve desired consistency.

  • 6

    Slice the cooked chicken and plate it with the roasted sweet potatoes. Drizzle the cashew cream over the chicken, and top with the crispy kale for a burst of texture.

  • 7

    Serve immediately while warm and enjoy your nutritionally balanced, flavorful dinner.

Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

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

Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Sweet Potatoes and Crispy Greens

Enjoy a vibrant dish where tender chicken meets a silky cashew cream, paired with caramelized roasted sweet potatoes and crunchy kale chips. Each bite is a balance of savory richness and naturally sweet, roasted flavors, perfect for a wholesome dinner that delights both the palate and the body.

NUTRITION

521kcal
Protein
45.1g
Fat
22.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Sweet Potato, cubed

1 cup Kale

1/4 cup Cashews (dry roasted)

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the potatoes roast, prepare the kale. Toss kale leaves with a small amount of olive oil, salt, and pepper, then bake on a separate sheet for 8-10 minutes until crispy.

  • 4

    Season the chicken breast with salt and pepper. Sear it in a non-stick skillet over medium-high heat for about 3-4 minutes per side until golden, then reduce heat and cook until fully done.

  • 5

    In a blender, combine the dry roasted cashews, minced garlic, lemon juice, and a splash of water. Blend until smooth to create a creamy sauce. Add additional water if needed to achieve desired consistency.

  • 6

    Slice the cooked chicken and plate it with the roasted sweet potatoes. Drizzle the cashew cream over the chicken, and top with the crispy kale for a burst of texture.

  • 7

    Serve immediately while warm and enjoy your nutritionally balanced, flavorful dinner.