Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

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

Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

Enjoy a vibrant plate featuring herb-infused chicken breast paired with crispy roasted sweet potato and a medley of sautéed greens. This dish delivers a satisfying crunch from the roasted sweet potato and a burst of fresh flavor from the lightly sautéed greens, making it a balanced and delicious meal for any time of day.

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NUTRITION

464kcal
Protein
48.9g
Fat
14.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 cup Kale (chopped)

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potato.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss the cubes with half of the olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly crispy, stirring once halfway through.

  • 4

    While the sweet potatoes roast, pat the chicken breast dry and season both sides with salt, pepper, and a light sprinkle of the remaining herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, let it rest for a few minutes before slicing.

  • 6

    In a separate pan, heat the remaining olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Season lightly with salt and pepper.

  • 7

    Plate the sliced herb chicken alongside a serving of roasted sweet potato cubes and the sautéed kale. Serve immediately and enjoy a balanced, flavorful meal.

Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

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

Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Herb Chicken with Sautéed Greens

Enjoy a vibrant plate featuring herb-infused chicken breast paired with crispy roasted sweet potato and a medley of sautéed greens. This dish delivers a satisfying crunch from the roasted sweet potato and a burst of fresh flavor from the lightly sautéed greens, making it a balanced and delicious meal for any time of day.

NUTRITION

464kcal
Protein
48.9g
Fat
14.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 cup Kale (chopped)

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potato.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss the cubes with half of the olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly crispy, stirring once halfway through.

  • 4

    While the sweet potatoes roast, pat the chicken breast dry and season both sides with salt, pepper, and a light sprinkle of the remaining herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, let it rest for a few minutes before slicing.

  • 6

    In a separate pan, heat the remaining olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Season lightly with salt and pepper.

  • 7

    Plate the sliced herb chicken alongside a serving of roasted sweet potato cubes and the sautéed kale. Serve immediately and enjoy a balanced, flavorful meal.