Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

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

Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

Enjoy a balanced and vibrant meal featuring a succulent pan-seared chicken breast paired with a velvety creamy spinach and a side of roasted sweet potatoes. This dish is both flavorful and satisfying, harmonizing tender protein with nutrient-packed vegetables and a subtle creaminess, perfect for a balanced lunch or dinner.

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NUTRITION

316kcal
Protein
40.4g
Fat
8.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1/2 medium Sweet Potato

1 cup Fresh Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the 1/2 medium sweet potato (cut into cubes) lightly with a pinch of salt and a drizzle of olive oil, and spread on a baking sheet.

  • 2

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

  • 3

    Meanwhile, season the 4 oz chicken breast with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Once hot, place the chicken breast in the skillet and sear for about 5-6 minutes per side until cooked through and golden brown.

  • 5

    In a separate small pot, add 1 cup of fresh spinach and cook over medium heat until wilted, about 2 minutes. Stir in 2 tablespoons of nonfat Greek yogurt to create a creamy consistency, then season with a pinch of salt and pepper.

  • 6

    Plate the seared chicken breast alongside the roasted sweet potato cubes and a generous serving of creamy spinach. Serve immediately and enjoy your balanced, nutritious meal.

Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

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

Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Creamy Spinach and Roasted Sweet Potatoes

Enjoy a balanced and vibrant meal featuring a succulent pan-seared chicken breast paired with a velvety creamy spinach and a side of roasted sweet potatoes. This dish is both flavorful and satisfying, harmonizing tender protein with nutrient-packed vegetables and a subtle creaminess, perfect for a balanced lunch or dinner.

NUTRITION

316kcal
Protein
40.4g
Fat
8.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1/2 medium Sweet Potato

1 cup Fresh Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the 1/2 medium sweet potato (cut into cubes) lightly with a pinch of salt and a drizzle of olive oil, and spread on a baking sheet.

  • 2

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

  • 3

    Meanwhile, season the 4 oz chicken breast with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Once hot, place the chicken breast in the skillet and sear for about 5-6 minutes per side until cooked through and golden brown.

  • 5

    In a separate small pot, add 1 cup of fresh spinach and cook over medium heat until wilted, about 2 minutes. Stir in 2 tablespoons of nonfat Greek yogurt to create a creamy consistency, then season with a pinch of salt and pepper.

  • 6

    Plate the seared chicken breast alongside the roasted sweet potato cubes and a generous serving of creamy spinach. Serve immediately and enjoy your balanced, nutritious meal.