Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

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

Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

YOUR SOLIN GENERATED RECIPE

Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

A warmly spiced hash featuring tender, cinnamon-roasted sweet potato cubes and juicy chicken breast, lightly sautéed with crispy kale and enhanced with a splash of olive oil and a fresh egg white for an extra protein boost, finished with a dash of salt and pepper for balanced flavor.

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NUTRITION

319kcal
Protein
34.1g
Fat
8.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Kale

1 large Egg White

1 tsp Olive Oil

1/4 tsp Cinnamon

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with a pinch of cinnamon and a very light drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Sauté the chicken in a non-stick pan with half the olive oil over medium-high heat until fully cooked and lightly browned, then dice into cubes.

  • 4

    Add chopped kale to the pan with the chicken and sauté until the kale is crispy and slightly wilted.

  • 5

    In a small bowl, lightly whisk the egg white and pour it over the chicken and kale mixture. Stir gently until the egg white is cooked and coats the hash.

  • 6

    Combine the roasted sweet potato with the chicken, kale, and egg white hash. Adjust seasoning with salt and pepper, and serve warm.

Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

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

Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

YOUR SOLIN GENERATED RECIPE

Cinnamon-Roasted Sweet Potato and Chicken Hash with Crispy Kale

A warmly spiced hash featuring tender, cinnamon-roasted sweet potato cubes and juicy chicken breast, lightly sautéed with crispy kale and enhanced with a splash of olive oil and a fresh egg white for an extra protein boost, finished with a dash of salt and pepper for balanced flavor.

NUTRITION

319kcal
Protein
34.1g
Fat
8.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Kale

1 large Egg White

1 tsp Olive Oil

1/4 tsp Cinnamon

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato into bite-sized pieces, toss with a pinch of cinnamon and a very light drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Sauté the chicken in a non-stick pan with half the olive oil over medium-high heat until fully cooked and lightly browned, then dice into cubes.

  • 4

    Add chopped kale to the pan with the chicken and sauté until the kale is crispy and slightly wilted.

  • 5

    In a small bowl, lightly whisk the egg white and pour it over the chicken and kale mixture. Stir gently until the egg white is cooked and coats the hash.

  • 6

    Combine the roasted sweet potato with the chicken, kale, and egg white hash. Adjust seasoning with salt and pepper, and serve warm.