Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

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

Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

Savor this delicious dinner featuring tender chicken breast coated in a unique creamy peanut sauce, paired with sweet roasted sweet potatoes and vibrant, sautéed collard greens. The harmonious blend of textures and flavors makes it a satisfying, nutritious meal perfect for a balanced diet.

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NUTRITION

501kcal
Protein
45.9g
Fat
17.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Peanut Butter

1 cup Collard Greens

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with a teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast lightly with salt, pepper, and garlic powder. In a small bowl, stir in the peanut butter with a splash of water to create a smooth, creamy sauce.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 5-6 minutes per side until cooked through and lightly browned. In the last 2 minutes of cooking, drizzle the peanut butter sauce over the chicken and allow it to coat the meat.

  • 5

    In a separate pan, add a few sprays of olive oil and sauté the collard greens for 3-4 minutes until wilted but still bright green. Season with a pinch of salt and garlic powder.

  • 6

    Plate the roasted sweet potatoes, place the creamy peanut chicken alongside, and serve the sautéed collard greens on the side. Enjoy the balanced medley of flavors and textures.

Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

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

Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Chicken with Roasted Sweet Potatoes and Sautéed Collard Greens

Savor this delicious dinner featuring tender chicken breast coated in a unique creamy peanut sauce, paired with sweet roasted sweet potatoes and vibrant, sautéed collard greens. The harmonious blend of textures and flavors makes it a satisfying, nutritious meal perfect for a balanced diet.

NUTRITION

501kcal
Protein
45.9g
Fat
17.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Peanut Butter

1 cup Collard Greens

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with a teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast lightly with salt, pepper, and garlic powder. In a small bowl, stir in the peanut butter with a splash of water to create a smooth, creamy sauce.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 5-6 minutes per side until cooked through and lightly browned. In the last 2 minutes of cooking, drizzle the peanut butter sauce over the chicken and allow it to coat the meat.

  • 5

    In a separate pan, add a few sprays of olive oil and sauté the collard greens for 3-4 minutes until wilted but still bright green. Season with a pinch of salt and garlic powder.

  • 6

    Plate the roasted sweet potatoes, place the creamy peanut chicken alongside, and serve the sautéed collard greens on the side. Enjoy the balanced medley of flavors and textures.