Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

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

Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

Savor a harmonious plate of perfectly pan-seared chicken paired with a velvety, creamy spinach finish and tender roasted sweet potatoes, delivering a satisfying balance of flavors and textures.

Try 3 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
49.8g
Fat
8.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/3 cup Nonfat Greek Yogurt

1 medium Sweet Potato

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and cube the sweet potato, lightly toss with a drizzle of olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Sear the chicken breast for approximately 5-6 minutes on each side until golden and cooked through.

  • 5

    While the chicken cooks, quickly wilt the spinach in a separate pan over medium heat until just softened. Remove from heat and stir in the nonfat Greek yogurt to create a creamy sauce.

  • 6

    Plate the chicken and top with the creamy spinach mixture. Add a serving of roasted sweet potatoes on the side, and serve warm.

Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

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

Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach and Roasted Sweet Potatoes

Savor a harmonious plate of perfectly pan-seared chicken paired with a velvety, creamy spinach finish and tender roasted sweet potatoes, delivering a satisfying balance of flavors and textures.

NUTRITION

405kcal
Protein
49.8g
Fat
8.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/3 cup Nonfat Greek Yogurt

1 medium Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and cube the sweet potato, lightly toss with a drizzle of olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Sear the chicken breast for approximately 5-6 minutes on each side until golden and cooked through.

  • 5

    While the chicken cooks, quickly wilt the spinach in a separate pan over medium heat until just softened. Remove from heat and stir in the nonfat Greek yogurt to create a creamy sauce.

  • 6

    Plate the chicken and top with the creamy spinach mixture. Add a serving of roasted sweet potatoes on the side, and serve warm.