Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

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

Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

Enjoy a beautifully balanced dish featuring tender herb-roasted chicken paired with a velvety sweet potato puree. This comforting meal offers a harmonious blend of savory chicken enriched with aromatic herbs and a creamy, subtly sweet potato sauce, making it both satisfying and nutritious.

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NUTRITION

364kcal
Protein
40.3g
Fat
8.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Sweet Potato (cooked)

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Mixed Herbs

1 Garlic clove

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast for about 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, peel and cube the sweet potato. Boil the cubes in water until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and transfer it to a blender. Add the Greek yogurt, a pinch of salt and pepper, and a splash of olive oil. Blend until smooth and silky.

  • 6

    Plate the roasted chicken alongside a generous portion of the sweet potato puree and garnish with additional fresh herbs if desired.

Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

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

Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Silky Sweet Potato Puree

Enjoy a beautifully balanced dish featuring tender herb-roasted chicken paired with a velvety sweet potato puree. This comforting meal offers a harmonious blend of savory chicken enriched with aromatic herbs and a creamy, subtly sweet potato sauce, making it both satisfying and nutritious.

NUTRITION

364kcal
Protein
40.3g
Fat
8.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Sweet Potato (cooked)

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Mixed Herbs

1 Garlic clove

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast for about 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, peel and cube the sweet potato. Boil the cubes in water until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and transfer it to a blender. Add the Greek yogurt, a pinch of salt and pepper, and a splash of olive oil. Blend until smooth and silky.

  • 6

    Plate the roasted chicken alongside a generous portion of the sweet potato puree and garnish with additional fresh herbs if desired.