Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

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

Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

Savor this comforting dish featuring tender herb-roasted chicken paired with a silky sweet potato puree subtly enhanced by a hint of vanilla, and finished with crispy sage leaves. Designed to delight your palate with its warm, aromatic flavors and rustic charm, it's a nourishing, satisfying meal perfect for any dinner setting.

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NUTRITION

379kcal
Protein
43.1g
Fat
8.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

5 Fresh Sage Leaves

1/2 tsp Vanilla Extract

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt and pepper. In a hot, oven-safe skillet, heat the olive oil over medium-high heat and sear the chicken for about 2-3 minutes per side until lightly browned.

  • 3

    Transfer the skillet to the oven and roast the chicken for 15-18 minutes or until its internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel and cube the sweet potato. Steam or boil the cubes until tender, about 10-12 minutes.

  • 5

    In a blender, combine the cooked sweet potato with Greek yogurt and vanilla extract. Blend until smooth to create a creamy puree. Adjust salt and pepper to taste.

  • 6

    For the crispy sage, quickly fry the sage leaves in a small pan over medium heat until they are crisp (approximately 20-30 seconds), then place them on a paper towel to drain.

  • 7

    Plate the sliced roasted chicken over a bed of creamy vanilla sweet potato puree and garnish with crispy sage leaves. Serve warm.

Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

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

Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Vanilla Sweet Potato Puree and Crispy Sage

Savor this comforting dish featuring tender herb-roasted chicken paired with a silky sweet potato puree subtly enhanced by a hint of vanilla, and finished with crispy sage leaves. Designed to delight your palate with its warm, aromatic flavors and rustic charm, it's a nourishing, satisfying meal perfect for any dinner setting.

NUTRITION

379kcal
Protein
43.1g
Fat
8.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

5 Fresh Sage Leaves

1/2 tsp Vanilla Extract

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt and pepper. In a hot, oven-safe skillet, heat the olive oil over medium-high heat and sear the chicken for about 2-3 minutes per side until lightly browned.

  • 3

    Transfer the skillet to the oven and roast the chicken for 15-18 minutes or until its internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel and cube the sweet potato. Steam or boil the cubes until tender, about 10-12 minutes.

  • 5

    In a blender, combine the cooked sweet potato with Greek yogurt and vanilla extract. Blend until smooth to create a creamy puree. Adjust salt and pepper to taste.

  • 6

    For the crispy sage, quickly fry the sage leaves in a small pan over medium heat until they are crisp (approximately 20-30 seconds), then place them on a paper towel to drain.

  • 7

    Plate the sliced roasted chicken over a bed of creamy vanilla sweet potato puree and garnish with crispy sage leaves. Serve warm.