Creamy Chicken and Roasted Sweet Potato Bowl

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

Creamy Chicken and Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Sweet Potato Bowl

Enjoy a hearty bowl featuring tender roasted chicken paired with sweet, caramelized sweet potato, fresh baby spinach, and a creamy, tangy Greek yogurt sauce drizzled with a hint of olive oil for a balanced, nutritious meal.

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NUTRITION

345kcal
Protein
43.3g
Fat
6.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (100g)

1/2 cup non-fat Greek Yogurt (125g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until golden.

  • 5

    Reduce heat to medium and continue cooking the chicken until it reaches an internal temperature of 165°F (about 6-8 minutes). Once cooked, slice thinly.

  • 6

    In a small bowl, mix the Greek yogurt with lemon juice, a pinch of salt, and pepper to make a creamy dressing.

  • 7

    Assemble the bowl by placing the baby spinach at the base, then add the roasted sweet potato cubes and sliced chicken breast.

  • 8

    Drizzle the creamy Greek yogurt dressing over the bowl, mix gently, and serve immediately.

Creamy Chicken and Roasted Sweet Potato Bowl

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

Creamy Chicken and Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Sweet Potato Bowl

Enjoy a hearty bowl featuring tender roasted chicken paired with sweet, caramelized sweet potato, fresh baby spinach, and a creamy, tangy Greek yogurt sauce drizzled with a hint of olive oil for a balanced, nutritious meal.

NUTRITION

345kcal
Protein
43.3g
Fat
6.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (100g)

1/2 cup non-fat Greek Yogurt (125g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until golden.

  • 5

    Reduce heat to medium and continue cooking the chicken until it reaches an internal temperature of 165°F (about 6-8 minutes). Once cooked, slice thinly.

  • 6

    In a small bowl, mix the Greek yogurt with lemon juice, a pinch of salt, and pepper to make a creamy dressing.

  • 7

    Assemble the bowl by placing the baby spinach at the base, then add the roasted sweet potato cubes and sliced chicken breast.

  • 8

    Drizzle the creamy Greek yogurt dressing over the bowl, mix gently, and serve immediately.