Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

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

Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

Enjoy a delightful balance of flavors in this dish featuring succulent roasted chicken breast paired with a smooth, creamy sweet potato puree, and topped with crunchy, lightly salted pecans. The medley of textures and flavors makes this meal satisfying and nourishing.

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NUTRITION

393kcal
Protein
37.9g
Fat
18.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

0.5 oz Salted Pecans

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, and garlic powder.

  • 3

    Heat a small oven-safe skillet over medium-high heat and add the teaspoon of olive oil. Sear the chicken breast for about 2 minutes per side until golden brown.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, peel and cube the sweet potato. Boil in water until tender, about 10-12 minutes.

  • 6

    Drain the sweet potato and blend until smooth, adding a splash of water if needed to reach your desired creamy consistency. Season lightly with salt and pepper.

  • 7

    Coarsely chop the salted pecans.

  • 8

    Plate the creamy sweet potato puree as a base, slice the roasted chicken breast and lay it on top, then sprinkle the chopped pecans over the dish.

  • 9

    Serve immediately and enjoy the harmonious blend of textures and flavors.

Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

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

Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Breast with Creamy Sweet Potato Puree and Crispy Salted Pecans

Enjoy a delightful balance of flavors in this dish featuring succulent roasted chicken breast paired with a smooth, creamy sweet potato puree, and topped with crunchy, lightly salted pecans. The medley of textures and flavors makes this meal satisfying and nourishing.

NUTRITION

393kcal
Protein
37.9g
Fat
18.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

0.5 oz Salted Pecans

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, and garlic powder.

  • 3

    Heat a small oven-safe skillet over medium-high heat and add the teaspoon of olive oil. Sear the chicken breast for about 2 minutes per side until golden brown.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, peel and cube the sweet potato. Boil in water until tender, about 10-12 minutes.

  • 6

    Drain the sweet potato and blend until smooth, adding a splash of water if needed to reach your desired creamy consistency. Season lightly with salt and pepper.

  • 7

    Coarsely chop the salted pecans.

  • 8

    Plate the creamy sweet potato puree as a base, slice the roasted chicken breast and lay it on top, then sprinkle the chopped pecans over the dish.

  • 9

    Serve immediately and enjoy the harmonious blend of textures and flavors.