Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

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

Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

Enjoy a vibrant plate featuring tender garlic-infused chicken paired with sweet roasted potatoes and crunchy toasted pecans, all lightly coated in a creamy Greek yogurt garlic sauce. This dish offers a balanced combination of protein, natural sweetness, and nutty texture perfect for a satisfying dinner.

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NUTRITION

386kcal
Protein
40.4g
Fat
13.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Sweet Potato

2 tablespoons Plain Nonfat Greek Yogurt

0.25 ounce Pecans

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and dice the sweet potato into small cubes.

  • 2

    In a bowl, toss the sweet potato cubes with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Heat a non-stick skillet over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown.

  • 5

    Lower the heat and cover the skillet; cook for an additional 6-8 minutes until the chicken reaches an internal temperature of 165°F.

  • 6

    In a small bowl, mix the Greek yogurt with lemon juice and a pinch of garlic to create your creamy sauce.

  • 7

    Once the roasted sweet potatoes are done, quickly toast the pecans in a dry pan over low heat for 2 minutes, stirring frequently until fragrant.

  • 8

    Plate the chicken with a side of roasted sweet potatoes, drizzle the garlic yogurt sauce over the chicken, and sprinkle the toasted pecans on top for added crunch and flavor.

Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

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

Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Roasted Sweet Potatoes and Toasted Pecans

Enjoy a vibrant plate featuring tender garlic-infused chicken paired with sweet roasted potatoes and crunchy toasted pecans, all lightly coated in a creamy Greek yogurt garlic sauce. This dish offers a balanced combination of protein, natural sweetness, and nutty texture perfect for a satisfying dinner.

NUTRITION

386kcal
Protein
40.4g
Fat
13.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Sweet Potato

2 tablespoons Plain Nonfat Greek Yogurt

0.25 ounce Pecans

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and dice the sweet potato into small cubes.

  • 2

    In a bowl, toss the sweet potato cubes with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Heat a non-stick skillet over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown.

  • 5

    Lower the heat and cover the skillet; cook for an additional 6-8 minutes until the chicken reaches an internal temperature of 165°F.

  • 6

    In a small bowl, mix the Greek yogurt with lemon juice and a pinch of garlic to create your creamy sauce.

  • 7

    Once the roasted sweet potatoes are done, quickly toast the pecans in a dry pan over low heat for 2 minutes, stirring frequently until fragrant.

  • 8

    Plate the chicken with a side of roasted sweet potatoes, drizzle the garlic yogurt sauce over the chicken, and sprinkle the toasted pecans on top for added crunch and flavor.