Creamy Tuscan Chicken with Roasted Sweet Potatoes

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

Creamy Tuscan Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken with Roasted Sweet Potatoes

Enjoy succulent chicken breasts paired with tender roasted sweet potatoes, smothered in a vibrant, creamy Tuscan sauce bursting with sun-dried tomatoes, fresh spinach, and a touch of garlic. This dish delivers a hearty and wholesome meal with a balance of protein, natural sweetness, and tangy creaminess.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
51.7g
Fat
11.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (~140g)

1 small Sweet Potato (~100g)

1 teaspoon Olive Oil (~5g)

1/4 cup Sun-Dried Tomatoes (quartered, ~35g)

1 cup Baby Spinach (30g)

1 clove Garlic

1/4 cup Non-Fat Greek Yogurt (~60g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces and toss with half the olive oil. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly crisp on the edges.

  • 3

    While the potatoes roast, pat the chicken dry and season lightly with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Transfer to a plate once cooked through.

  • 4

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sun-dried tomatoes and baby spinach; stir until the spinach begins to wilt.

  • 5

    Lower the heat and stir in the non-fat Greek yogurt to create a light, creamy sauce. Let the sauce warm for a minute without boiling.

  • 6

    Return the chicken to the skillet, spooning some of the sauce over it to coat well, and allow it to simmer together for 2-3 minutes.

  • 7

    Plate the creamy Tuscan chicken alongside the roasted sweet potato cubes. Serve warm and enjoy!

Creamy Tuscan Chicken with Roasted Sweet Potatoes

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

Creamy Tuscan Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken with Roasted Sweet Potatoes

Enjoy succulent chicken breasts paired with tender roasted sweet potatoes, smothered in a vibrant, creamy Tuscan sauce bursting with sun-dried tomatoes, fresh spinach, and a touch of garlic. This dish delivers a hearty and wholesome meal with a balance of protein, natural sweetness, and tangy creaminess.

NUTRITION

426kcal
Protein
51.7g
Fat
11.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (~140g)

1 small Sweet Potato (~100g)

1 teaspoon Olive Oil (~5g)

1/4 cup Sun-Dried Tomatoes (quartered, ~35g)

1 cup Baby Spinach (30g)

1 clove Garlic

1/4 cup Non-Fat Greek Yogurt (~60g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces and toss with half the olive oil. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly crisp on the edges.

  • 3

    While the potatoes roast, pat the chicken dry and season lightly with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Transfer to a plate once cooked through.

  • 4

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sun-dried tomatoes and baby spinach; stir until the spinach begins to wilt.

  • 5

    Lower the heat and stir in the non-fat Greek yogurt to create a light, creamy sauce. Let the sauce warm for a minute without boiling.

  • 6

    Return the chicken to the skillet, spooning some of the sauce over it to coat well, and allow it to simmer together for 2-3 minutes.

  • 7

    Plate the creamy Tuscan chicken alongside the roasted sweet potato cubes. Serve warm and enjoy!