Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

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

Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

Enjoy a hearty yet lean dinner featuring tender, pan-seared chicken hearts paired with naturally sweet roasted sweet potato and light, fluffy brown rice. This dish delivers a robust, savory flavor profile and satisfying textures, making it a nutritious and balanced meal option.

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NUTRITION

502kcal
Protein
56.5g
Fat
12.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Hearts

100g Sweet Potato

100g Cooked Brown Rice

0.5 tbsp Olive Oil

1 clove Garlic

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, toss with a small drizzle of olive oil, salt, and black pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato is roasting, clean and trim the chicken hearts, then pat them dry with paper towels.

  • 5

    Mince the garlic and season the chicken hearts with salt, pepper, and garlic.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat and add the chicken hearts. Sear for 4-5 minutes on each side until they are nicely browned and cooked through.

  • 7

    Warm the pre-cooked brown rice if not freshly made. Plate a serving of rice, top with the pan-seared chicken hearts, and accompany with the roasted sweet potato.

  • 8

    Serve immediately and enjoy a balanced, protein-rich meal.

Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

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

Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Hearts with Roasted Sweet Potato and Fluffy Brown Rice

Enjoy a hearty yet lean dinner featuring tender, pan-seared chicken hearts paired with naturally sweet roasted sweet potato and light, fluffy brown rice. This dish delivers a robust, savory flavor profile and satisfying textures, making it a nutritious and balanced meal option.

NUTRITION

502kcal
Protein
56.5g
Fat
12.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Hearts

100g Sweet Potato

100g Cooked Brown Rice

0.5 tbsp Olive Oil

1 clove Garlic

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, toss with a small drizzle of olive oil, salt, and black pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato is roasting, clean and trim the chicken hearts, then pat them dry with paper towels.

  • 5

    Mince the garlic and season the chicken hearts with salt, pepper, and garlic.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat and add the chicken hearts. Sear for 4-5 minutes on each side until they are nicely browned and cooked through.

  • 7

    Warm the pre-cooked brown rice if not freshly made. Plate a serving of rice, top with the pan-seared chicken hearts, and accompany with the roasted sweet potato.

  • 8

    Serve immediately and enjoy a balanced, protein-rich meal.