Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

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

Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

Enjoy a wholesome plate featuring tender herb-roasted chicken, a crisp mix of fresh greens, and perfectly roasted sweet potato wedges drizzled with olive oil and a squeeze of lemon. This dish is balanced, flavorful, and designed to keep you satisfied within a targeted calorie and protein range.

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NUTRITION

324kcal
Protein
33.7g
Fat
10.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Greens (Spinach & Arugula)

100 grams Sweet Potato

0.5 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

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

  • 4

    Meanwhile, cut the sweet potato into wedges. Toss them with olive oil, salt, and pepper.

  • 5

    Spread the sweet potato wedges on a separate baking sheet and roast in the oven for about 25-30 minutes until tender and slightly crispy on the edges.

  • 6

    Prepare a bed of mixed greens on your plate and drizzle with fresh lemon juice.

  • 7

    Once the chicken and sweet potato wedges are done, arrange them alongside the greens. Serve immediately.

Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

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

Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fresh Greens and Roasted Sweet Potato Wedges

Enjoy a wholesome plate featuring tender herb-roasted chicken, a crisp mix of fresh greens, and perfectly roasted sweet potato wedges drizzled with olive oil and a squeeze of lemon. This dish is balanced, flavorful, and designed to keep you satisfied within a targeted calorie and protein range.

NUTRITION

324kcal
Protein
33.7g
Fat
10.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Greens (Spinach & Arugula)

100 grams Sweet Potato

0.5 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

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

  • 4

    Meanwhile, cut the sweet potato into wedges. Toss them with olive oil, salt, and pepper.

  • 5

    Spread the sweet potato wedges on a separate baking sheet and roast in the oven for about 25-30 minutes until tender and slightly crispy on the edges.

  • 6

    Prepare a bed of mixed greens on your plate and drizzle with fresh lemon juice.

  • 7

    Once the chicken and sweet potato wedges are done, arrange them alongside the greens. Serve immediately.