Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

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

Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

Savor the delightful blend of succulent lemon herb chicken paired with crispy roasted sweet potato and a vibrant medley of sautéed greens. This dish offers a perfect balance of protein, complex carbohydrates, and a touch of healthy fats, finished with a bright lemon drizzle and aromatic herbs for an irresistible flavor experience.

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NUTRITION

430kcal
Protein
38.6g
Fat
18.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 cup Baby Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1-inch cubes.

  • 2

    In a bowl, toss the sweet potato cubes with half of the olive oil, a pinch of salt, and some cracked black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until edges are crispy and tender.

  • 3

    Season the chicken breast with salt, pepper, chopped garlic, rosemary, and thyme. Drizzle with a bit of olive oil and lemon juice, ensuring even coating.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes per side until golden and fully cooked in the center. Remove and let it rest.

  • 5

    In the same skillet, add the remaining olive oil if needed and toss in the baby spinach with a splash of lemon juice, cooking just until wilted but still vibrant.

  • 6

    Slice the chicken and plate it alongside the roasted sweet potatoes and sautéed greens. Add a final drizzle of lemon juice over the chicken for extra brightness before serving.

Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

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

Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato with Lemon Herb Chicken and Sautéed Greens

Savor the delightful blend of succulent lemon herb chicken paired with crispy roasted sweet potato and a vibrant medley of sautéed greens. This dish offers a perfect balance of protein, complex carbohydrates, and a touch of healthy fats, finished with a bright lemon drizzle and aromatic herbs for an irresistible flavor experience.

NUTRITION

430kcal
Protein
38.6g
Fat
18.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 cup Baby Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1-inch cubes.

  • 2

    In a bowl, toss the sweet potato cubes with half of the olive oil, a pinch of salt, and some cracked black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until edges are crispy and tender.

  • 3

    Season the chicken breast with salt, pepper, chopped garlic, rosemary, and thyme. Drizzle with a bit of olive oil and lemon juice, ensuring even coating.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes per side until golden and fully cooked in the center. Remove and let it rest.

  • 5

    In the same skillet, add the remaining olive oil if needed and toss in the baby spinach with a splash of lemon juice, cooking just until wilted but still vibrant.

  • 6

    Slice the chicken and plate it alongside the roasted sweet potatoes and sautéed greens. Add a final drizzle of lemon juice over the chicken for extra brightness before serving.