Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

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

Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

Savor a bright and zesty twist on a classic Mexican-inspired dish, featuring a succulent cilantro-lime marinated chicken breast paired with perfectly roasted sweet potatoes. This dish offers a refreshing burst of citrus with a hint of garlic, enhanced by the earthiness of roasted sweet potatoes, making every bite a delightful and well-balanced meal.

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NUTRITION

459kcal
Protein
45.6g
Fat
13.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 large Sweet Potato (≈200g)

2 teaspoons Olive Oil

10 grams Fresh Cilantro

2 tablespoons Lime Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15-20 minutes.

  • 4

    Dice the sweet potato into cubes and toss with the remaining marinade, ensuring all pieces are well coated.

  • 5

    Spread the sweet potato cubes evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 6

    While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside a serving of roasted sweet potatoes. Garnish with extra cilantro and a squeeze of lime if desired, and serve warm.

Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

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

Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Chicken Breast with Roasted Sweet Potatoes

Savor a bright and zesty twist on a classic Mexican-inspired dish, featuring a succulent cilantro-lime marinated chicken breast paired with perfectly roasted sweet potatoes. This dish offers a refreshing burst of citrus with a hint of garlic, enhanced by the earthiness of roasted sweet potatoes, making every bite a delightful and well-balanced meal.

NUTRITION

459kcal
Protein
45.6g
Fat
13.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 large Sweet Potato (≈200g)

2 teaspoons Olive Oil

10 grams Fresh Cilantro

2 tablespoons Lime Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15-20 minutes.

  • 4

    Dice the sweet potato into cubes and toss with the remaining marinade, ensuring all pieces are well coated.

  • 5

    Spread the sweet potato cubes evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 6

    While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside a serving of roasted sweet potatoes. Garnish with extra cilantro and a squeeze of lime if desired, and serve warm.