YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Creamy Avocado Bowl with Roasted Sweet Potatoes
A bright and nourishing bowl featuring tender lemon herb grilled chicken paired with creamy avocado and perfectly roasted sweet potatoes. This dish is a symphony of flavors with zesty lemon, fresh herbs, and a light olive oil drizzle that elevates the natural sweetness of the potatoes while balancing the lean protein infusion.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 medium Sweet Potato (57g)
1/4 medium Avocado (50g)
1 tsp Olive Oil (5g)
1 tbsp Lemon Juice (15g)
1 clove Garlic
2 tbsp Fresh Parsley (chopped)
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Dice the sweet potato into 1/2-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly browned.
While the sweet potatoes are roasting, pound the chicken breast lightly to even thickness for uniform cooking.
In a bowl, mix lemon juice, minced garlic, chopped parsley, a drizzle of olive oil, salt, and pepper to create a marinade.
Coat the chicken breast with the marinade and let it sit for 10 minutes.
Grill or sear the chicken breast in a nonstick pan over medium-high heat, cooking for about 5-7 minutes per side or until the internal temperature reaches 165°F.
Slice the cooked chicken into bite-sized pieces.
Assemble the bowl by placing the roasted sweet potato at the base, topping with sliced chicken, and arranging avocado slices on the side.
Finish with an extra sprinkle of fresh parsley and a squeeze of lemon if desired before serving.