Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

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

Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

Savor a tropical twist on a classic dinner with tender, chicken breast encrusted in a light layer of unsweetened shredded coconut, served alongside perfectly roasted sweet potatoes and crisp green beans drizzled with olive oil. This dish balances lean protein with vibrant veggies and a hint of coconut for a delightful crunch and subtle sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
34.6g
Fat
15.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Unsweetened Shredded Coconut

1 medium Sweet Potato

1 cup Green Beans

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Season the chicken breast lightly with salt and pepper. Dip the chicken into the egg white until fully coated.

  • 3

    Press the chicken into the shredded coconut, ensuring an even, light coating on all sides.

  • 4

    Place the coconut-crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Peel and dice the sweet potato into small cubes, and trim the green beans.

  • 6

    In a bowl, toss the sweet potatoes and green beans with a teaspoon of olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before serving.

Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

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

Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Coconut-Crusted Chicken with Roasted Sweet Potatoes and Green Beans

Savor a tropical twist on a classic dinner with tender, chicken breast encrusted in a light layer of unsweetened shredded coconut, served alongside perfectly roasted sweet potatoes and crisp green beans drizzled with olive oil. This dish balances lean protein with vibrant veggies and a hint of coconut for a delightful crunch and subtle sweetness.

NUTRITION

411kcal
Protein
34.6g
Fat
15.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Unsweetened Shredded Coconut

1 medium Sweet Potato

1 cup Green Beans

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Season the chicken breast lightly with salt and pepper. Dip the chicken into the egg white until fully coated.

  • 3

    Press the chicken into the shredded coconut, ensuring an even, light coating on all sides.

  • 4

    Place the coconut-crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Peel and dice the sweet potato into small cubes, and trim the green beans.

  • 6

    In a bowl, toss the sweet potatoes and green beans with a teaspoon of olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before serving.