Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

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

Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

Savor a gourmet dish featuring tender roasted chicken enhanced with a velvety sweet potato puree and a crunchy pecan topping. This dish combines a creamy Greek yogurt drizzle for richness, all lightly elevated with a hint of olive oil. A delightful balance of flavors and textures that brings comfort to your plate while keeping your macro goals in check.

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NUTRITION

432kcal
Protein
41g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 medium Sweet Potato

3 tbsp Nonfat Greek Yogurt

0.5 oz Pecans

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat the chicken breast with olive oil, salt, and pepper. Place it on a baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).

  • 4

    Peel and cube the sweet potato, then steam or boil until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and blend until smooth to create a puree. Add a pinch of salt for taste.

  • 6

    Mix the nonfat Greek yogurt with a little salt and pepper to whip up a simple creamy sauce.

  • 7

    Roughly chop the pecans and toast them in a dry skillet over medium heat for 2-3 minutes until they turn aromatic and slightly crispy.

  • 8

    To serve, spread a generous layer of sweet potato puree on your plate, place the roasted chicken on top, drizzle with the creamy yogurt sauce, and sprinkle the crispy pecans over the dish.

Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

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

Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Chicken with Sweet Potato Puree and Crispy Pecan Topping

Savor a gourmet dish featuring tender roasted chicken enhanced with a velvety sweet potato puree and a crunchy pecan topping. This dish combines a creamy Greek yogurt drizzle for richness, all lightly elevated with a hint of olive oil. A delightful balance of flavors and textures that brings comfort to your plate while keeping your macro goals in check.

NUTRITION

432kcal
Protein
41g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 medium Sweet Potato

3 tbsp Nonfat Greek Yogurt

0.5 oz Pecans

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat the chicken breast with olive oil, salt, and pepper. Place it on a baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).

  • 4

    Peel and cube the sweet potato, then steam or boil until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and blend until smooth to create a puree. Add a pinch of salt for taste.

  • 6

    Mix the nonfat Greek yogurt with a little salt and pepper to whip up a simple creamy sauce.

  • 7

    Roughly chop the pecans and toast them in a dry skillet over medium heat for 2-3 minutes until they turn aromatic and slightly crispy.

  • 8

    To serve, spread a generous layer of sweet potato puree on your plate, place the roasted chicken on top, drizzle with the creamy yogurt sauce, and sprinkle the crispy pecans over the dish.