Roasted Sweet Potato and Chicken with Sautéed Greens

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

Roasted Sweet Potato and Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Sautéed Greens

Savor the simplicity of roasted sweet potato cubes paired with tender, herb-seasoned chicken breast and a vibrant bed of sautéed greens. This dish offers a satisfying blend of smoky-roasted flavors and the fresh, mildly earthy taste of greens, making it a delightful meal that is both nourishing and delicious.

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NUTRITION

315kcal
Protein
34.2g
Fat
8.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

2 cups Baby Spinach

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes, toss with a drizzle of olive oil, and season lightly with salt and pepper.

  • 3

    Place the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly browned.

  • 4

    Season the chicken breast with salt and pepper. While the sweet potatoes roast, heat a non-stick skillet over medium-high heat and sear the chicken breast for 3-4 minutes on each side until golden.

  • 5

    Transfer the seared chicken to the oven with the sweet potatoes, roasting for an additional 10-12 minutes or until the chicken is cooked through.

  • 6

    In a separate pan, warm a small amount of olive oil over medium heat and add the baby spinach. Sauté for 1-2 minutes until wilted, seasoning with a pinch of salt and pepper.

  • 7

    Slice the chicken breast and plate it alongside the roasted sweet potatoes and sautéed greens. Serve warm and enjoy!

Roasted Sweet Potato and Chicken with Sautéed Greens

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

Roasted Sweet Potato and Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Sautéed Greens

Savor the simplicity of roasted sweet potato cubes paired with tender, herb-seasoned chicken breast and a vibrant bed of sautéed greens. This dish offers a satisfying blend of smoky-roasted flavors and the fresh, mildly earthy taste of greens, making it a delightful meal that is both nourishing and delicious.

NUTRITION

315kcal
Protein
34.2g
Fat
8.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

2 cups Baby Spinach

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes, toss with a drizzle of olive oil, and season lightly with salt and pepper.

  • 3

    Place the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly browned.

  • 4

    Season the chicken breast with salt and pepper. While the sweet potatoes roast, heat a non-stick skillet over medium-high heat and sear the chicken breast for 3-4 minutes on each side until golden.

  • 5

    Transfer the seared chicken to the oven with the sweet potatoes, roasting for an additional 10-12 minutes or until the chicken is cooked through.

  • 6

    In a separate pan, warm a small amount of olive oil over medium heat and add the baby spinach. Sauté for 1-2 minutes until wilted, seasoning with a pinch of salt and pepper.

  • 7

    Slice the chicken breast and plate it alongside the roasted sweet potatoes and sautéed greens. Serve warm and enjoy!