Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

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

Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

Savor a delightful balance of tender herb-infused chicken paired with naturally sweet roasted potatoes and the crunch of toasted pecans, all finished with a light, creamy herb sauce enhanced by fresh Greek yogurt. This dish brings warmth and vibrancy to your plate, providing a hearty yet balanced meal that satisfies and nourishes.

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NUTRITION

384kcal
Protein
32.2g
Fat
17.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

0.5 oz Pecans

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and half of the fresh mixed herbs.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the remaining herbs to create a light creamy herb sauce.

  • 7

    Once the chicken is cooked, slice it and plate alongside the roasted sweet potatoes. Sprinkle the crispy pecans over the dish.

  • 8

    Drizzle the herb yogurt sauce over the chicken and sweet potatoes to finish, and serve immediately.

Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

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

Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Sweet Potatoes and Crispy Pecans

Savor a delightful balance of tender herb-infused chicken paired with naturally sweet roasted potatoes and the crunch of toasted pecans, all finished with a light, creamy herb sauce enhanced by fresh Greek yogurt. This dish brings warmth and vibrancy to your plate, providing a hearty yet balanced meal that satisfies and nourishes.

NUTRITION

384kcal
Protein
32.2g
Fat
17.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

0.5 oz Pecans

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt, pepper, and half of the fresh mixed herbs.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the remaining herbs to create a light creamy herb sauce.

  • 7

    Once the chicken is cooked, slice it and plate alongside the roasted sweet potatoes. Sprinkle the crispy pecans over the dish.

  • 8

    Drizzle the herb yogurt sauce over the chicken and sweet potatoes to finish, and serve immediately.