Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

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

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant dinner that balances spicy buffalo chicken with the natural sweetness of roasted sweet potatoes and crisp, tender broccoli. Creamy Greek yogurt mixed with buffalo sauce ties everything together for a zesty, satisfying plate that hits your macros perfectly.

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NUTRITION

395kcal
Protein
44.5g
Fat
4.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Buffalo Sauce

2 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into cubes and toss with a little salt, pepper, and olive oil if desired. Spread them out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper. Cook it in a skillet over medium heat until fully cooked, about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    In a small bowl, mix the buffalo sauce with the Greek yogurt until well combined to create the creamy buffalo sauce.

  • 6

    Steam or lightly sauté the broccoli until it is bright green and tender-crisp, about 3-4 minutes.

  • 7

    Slice the cooked chicken into strips and toss with the creamy buffalo sauce.

  • 8

    Assemble your plate by layering the roasted sweet potatoes, broccoli, and buffalo chicken. Enjoy while warm!

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

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

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant dinner that balances spicy buffalo chicken with the natural sweetness of roasted sweet potatoes and crisp, tender broccoli. Creamy Greek yogurt mixed with buffalo sauce ties everything together for a zesty, satisfying plate that hits your macros perfectly.

NUTRITION

395kcal
Protein
44.5g
Fat
4.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Buffalo Sauce

2 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into cubes and toss with a little salt, pepper, and olive oil if desired. Spread them out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper. Cook it in a skillet over medium heat until fully cooked, about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    In a small bowl, mix the buffalo sauce with the Greek yogurt until well combined to create the creamy buffalo sauce.

  • 6

    Steam or lightly sauté the broccoli until it is bright green and tender-crisp, about 3-4 minutes.

  • 7

    Slice the cooked chicken into strips and toss with the creamy buffalo sauce.

  • 8

    Assemble your plate by layering the roasted sweet potatoes, broccoli, and buffalo chicken. Enjoy while warm!