Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

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

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

Enjoy a delicious, wholesome meal that features tender herb-infused chicken breast paired with creamy, tangy lemon yogurt sauce and perfectly roasted sweet potatoes. This dish brings together bright citrus notes, fragrant herbs, and natural sweetness for a satisfying and balanced meal.

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NUTRITION

410kcal
Protein
43.4g
Fat
9.7g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

150 grams Sweet Potato

1/4 cup Low-Fat Greek Yogurt (61g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 Garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Toss with olive oil, salt, pepper, and half of the chopped rosemary and thyme.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and the remaining rosemary and thyme.

  • 5

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    Mix the Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl to create the creamy sauce.

  • 7

    Once the chicken is seared, lower the heat and cover the skillet to cook through (or finish in a preheated oven at 375°F for 8-10 minutes) until the chicken reaches an internal temperature of 165°F (74°C).

  • 8

    Plate the chicken with a serving of roasted sweet potatoes, and drizzle the creamy lemon herb sauce over the top. Serve immediately.

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

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

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes

Enjoy a delicious, wholesome meal that features tender herb-infused chicken breast paired with creamy, tangy lemon yogurt sauce and perfectly roasted sweet potatoes. This dish brings together bright citrus notes, fragrant herbs, and natural sweetness for a satisfying and balanced meal.

NUTRITION

410kcal
Protein
43.4g
Fat
9.7g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

150 grams Sweet Potato

1/4 cup Low-Fat Greek Yogurt (61g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 Garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Toss with olive oil, salt, pepper, and half of the chopped rosemary and thyme.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and the remaining rosemary and thyme.

  • 5

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    Mix the Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl to create the creamy sauce.

  • 7

    Once the chicken is seared, lower the heat and cover the skillet to cook through (or finish in a preheated oven at 375°F for 8-10 minutes) until the chicken reaches an internal temperature of 165°F (74°C).

  • 8

    Plate the chicken with a serving of roasted sweet potatoes, and drizzle the creamy lemon herb sauce over the top. Serve immediately.