Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

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

Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

Enjoy a vibrant, well-rounded dish featuring tender lemon herb chicken paired with a medley of sautéed greens and crisp roasted sweet potatoes. This meal balances tangy citrus and savory herbs with the natural sweetness of roasted tubers, offering a delightful texture combination and a burst of fresh flavors.

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NUTRITION

414kcal
Protein
47.3g
Fat
9.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

2 cups Mixed Greens (Kale & Spinach)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Cube the sweet potato into bite-sized pieces, toss with a pinch of salt, pepper, and half the olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and slightly caramelized, stirring once halfway.

  • 3

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and half the lemon juice. Let it marinate for 5-10 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Add a minced garlic clove and sauté until fragrant.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F. In the last minute of cooking, sprinkle the fresh herbs and drizzle the remaining lemon juice over the chicken.

  • 6

    Remove the chicken and let it rest. In the same skillet, add the mixed greens and a splash of water if needed, sautéing until just wilted, about 2-3 minutes. Season with salt and pepper.

  • 7

    Slice the chicken and plate alongside the sautéed greens and roasted sweet potatoes. Serve warm for a balanced, hearty meal.

Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

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

Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Hearty Sautéed Greens with Lemon Herb Chicken and Roasted Sweet Potatoes

Enjoy a vibrant, well-rounded dish featuring tender lemon herb chicken paired with a medley of sautéed greens and crisp roasted sweet potatoes. This meal balances tangy citrus and savory herbs with the natural sweetness of roasted tubers, offering a delightful texture combination and a burst of fresh flavors.

NUTRITION

414kcal
Protein
47.3g
Fat
9.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

2 cups Mixed Greens (Kale & Spinach)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Cube the sweet potato into bite-sized pieces, toss with a pinch of salt, pepper, and half the olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and slightly caramelized, stirring once halfway.

  • 3

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and half the lemon juice. Let it marinate for 5-10 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Add a minced garlic clove and sauté until fragrant.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F. In the last minute of cooking, sprinkle the fresh herbs and drizzle the remaining lemon juice over the chicken.

  • 6

    Remove the chicken and let it rest. In the same skillet, add the mixed greens and a splash of water if needed, sautéing until just wilted, about 2-3 minutes. Season with salt and pepper.

  • 7

    Slice the chicken and plate alongside the sautéed greens and roasted sweet potatoes. Serve warm for a balanced, hearty meal.