Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

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

Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

Enjoy a well-balanced dish of roasted chicken paired with a silky-smooth sweet potato puree and crisped kale leaves. The tender, lightly seasoned chicken breast is complemented by the naturally sweet and creamy puree, while perfectly sautéed kale adds a delightful crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
43.5g
Fat
8.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato (approx 150g)

1 cup chopped Kale

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Place it on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked.

  • 3

    Meanwhile, peel and chop the sweet potato into cubes. Steam or boil until tender, then blend with Greek yogurt until smooth to create a creamy puree.

  • 4

    Toss the chopped kale with olive oil, salt, and pepper. Sauté in a pan over medium heat until the leaves become crisp, about 3-4 minutes.

  • 5

    Plate the roasted chicken alongside a generous serving of sweet potato puree, and top with the crispy kale. Serve warm and enjoy.

Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

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

Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Sweet Potato Puree and Crispy Kale

Enjoy a well-balanced dish of roasted chicken paired with a silky-smooth sweet potato puree and crisped kale leaves. The tender, lightly seasoned chicken breast is complemented by the naturally sweet and creamy puree, while perfectly sautéed kale adds a delightful crunch.

NUTRITION

392kcal
Protein
43.5g
Fat
8.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato (approx 150g)

1 cup chopped Kale

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Place it on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked.

  • 3

    Meanwhile, peel and chop the sweet potato into cubes. Steam or boil until tender, then blend with Greek yogurt until smooth to create a creamy puree.

  • 4

    Toss the chopped kale with olive oil, salt, and pepper. Sauté in a pan over medium heat until the leaves become crisp, about 3-4 minutes.

  • 5

    Plate the roasted chicken alongside a generous serving of sweet potato puree, and top with the crispy kale. Serve warm and enjoy.