Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

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

Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

A balanced dinner featuring perfectly seared chicken breast partnered with crispy baked sweet potato fries and a medley of sautéed greens. This wholesome dish delivers satisfying protein while keeping the flavors fresh and vibrant with just a hint of garlic and olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

542kcal
Protein
60.4g
Fat
17.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 medium Sweet Potato (approx 150g)

1 tsp Olive Oil (for fries)

2 cups Kale

1 tsp Olive Oil (for greens)

1 Garlic Clove

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into fry-like strips. Toss them with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on the baking sheet.

  • 3

    Bake the sweet potato fries for 20-25 minutes, turning halfway through, until they are tender and slightly crispy.

  • 4

    While the fries are baking, season the chicken breast with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for 5-6 minutes on each side until cooked through and golden brown on the outside.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes.

  • 7

    In the same skillet, add 1 minced garlic clove and 1 teaspoon of olive oil. Sauté for a few seconds until fragrant.

  • 8

    Add the kale and cook for 2-3 minutes until wilted but still vibrant. Season with salt and pepper to taste.

  • 9

    Plate the seared chicken breast alongside the baked sweet potato fries and the sautéed kale. Serve warm.

Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

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

Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Sweet Potato Fries and Sautéed Greens

A balanced dinner featuring perfectly seared chicken breast partnered with crispy baked sweet potato fries and a medley of sautéed greens. This wholesome dish delivers satisfying protein while keeping the flavors fresh and vibrant with just a hint of garlic and olive oil.

NUTRITION

542kcal
Protein
60.4g
Fat
17.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 medium Sweet Potato (approx 150g)

1 tsp Olive Oil (for fries)

2 cups Kale

1 tsp Olive Oil (for greens)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into fry-like strips. Toss them with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on the baking sheet.

  • 3

    Bake the sweet potato fries for 20-25 minutes, turning halfway through, until they are tender and slightly crispy.

  • 4

    While the fries are baking, season the chicken breast with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for 5-6 minutes on each side until cooked through and golden brown on the outside.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes.

  • 7

    In the same skillet, add 1 minced garlic clove and 1 teaspoon of olive oil. Sauté for a few seconds until fragrant.

  • 8

    Add the kale and cook for 2-3 minutes until wilted but still vibrant. Season with salt and pepper to taste.

  • 9

    Plate the seared chicken breast alongside the baked sweet potato fries and the sautéed kale. Serve warm.