Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

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

Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

Savor the wholesome flavors of succulent herb-roasted chicken paired with tender roasted sweet potato and a creamy, fresh avocado accent. This dish is elevated with a drizzle of extra virgin olive oil and aromatic rosemary, creating a satisfying balance of protein, healthy fats, and natural sweetness. Perfect for a nutritious dinner that keeps you energized and content.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
38.0g
Fat
16g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 portion Avocado (~50g)

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Drizzle with extra virgin olive oil.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Wash the sweet potato, prick it with a fork, and place it on the same baking sheet. For even cooking, you may slice it into rounds or wedges.

  • 5

    Roast the chicken and sweet potato in the preheated oven. Bake the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F (74°C) and roast the sweet potato for about 25-30 minutes, or until tender.

  • 6

    Once cooked, allow the chicken to rest for a few minutes before slicing.

  • 7

    Dice or slice the avocado and lightly season with a pinch of salt and pepper.

  • 8

    Plate the sliced chicken along with the roasted sweet potato and top with the fresh avocado. Garnish with additional rosemary if desired and serve warm.

Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

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

Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Sweet Potato and Creamy Avocado

Savor the wholesome flavors of succulent herb-roasted chicken paired with tender roasted sweet potato and a creamy, fresh avocado accent. This dish is elevated with a drizzle of extra virgin olive oil and aromatic rosemary, creating a satisfying balance of protein, healthy fats, and natural sweetness. Perfect for a nutritious dinner that keeps you energized and content.

NUTRITION

420kcal
Protein
38.0g
Fat
16g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 portion Avocado (~50g)

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Drizzle with extra virgin olive oil.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Wash the sweet potato, prick it with a fork, and place it on the same baking sheet. For even cooking, you may slice it into rounds or wedges.

  • 5

    Roast the chicken and sweet potato in the preheated oven. Bake the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F (74°C) and roast the sweet potato for about 25-30 minutes, or until tender.

  • 6

    Once cooked, allow the chicken to rest for a few minutes before slicing.

  • 7

    Dice or slice the avocado and lightly season with a pinch of salt and pepper.

  • 8

    Plate the sliced chicken along with the roasted sweet potato and top with the fresh avocado. Garnish with additional rosemary if desired and serve warm.