Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

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

Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

Savor the flavors of tender herb-roasted chicken paired with crispy sweet potato cubes, a serving of nutty brown rice, and lightly sautéed spinach. This balanced meal is perfectly portioned to support your nutritional goals, featuring a delicious mix of savory, earthy, and fresh tastes with a hint of olive oil finish.

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NUTRITION

336kcal
Protein
35.2g
Fat
8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Sweet Potato

0.33 cup Brown Rice

1 cup Spinach

1 teaspoon Olive Oil

1 tablespoon mixed fresh herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and the mixed fresh herbs. Rub the seasonings evenly over the chicken.

  • 3

    Cut the sweet potato into small cubes. Toss with a small drizzle of olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 4

    Roast the chicken and sweet potato cubes in the oven. The chicken should roast for about 20-25 minutes until cooked through, while the sweet potatoes become crispy and tender in about 25-30 minutes. You can adjust timing slightly if needed.

  • 5

    While the chicken and sweet potatoes are in the oven, heat a non-stick skillet over medium heat. Add the spinach and a light spray or minimal drop of olive oil if desired, and sauté until just wilted, about 2-3 minutes.

  • 6

    Prepare the brown rice according to package instructions if not already cooked. A smaller portion of about 0.33 cup should be served.

  • 7

    Plate a serving of brown rice, top with slices of the herb-roasted chicken, add roasted sweet potatoes on the side, and finish with a pile of sautéed spinach. Enjoy your balanced, nutrient-packed meal.

Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

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

Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Sweet Potatoes, Brown Rice, and Sautéed Spinach

Savor the flavors of tender herb-roasted chicken paired with crispy sweet potato cubes, a serving of nutty brown rice, and lightly sautéed spinach. This balanced meal is perfectly portioned to support your nutritional goals, featuring a delicious mix of savory, earthy, and fresh tastes with a hint of olive oil finish.

NUTRITION

336kcal
Protein
35.2g
Fat
8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Sweet Potato

0.33 cup Brown Rice

1 cup Spinach

1 teaspoon Olive Oil

1 tablespoon mixed fresh herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and the mixed fresh herbs. Rub the seasonings evenly over the chicken.

  • 3

    Cut the sweet potato into small cubes. Toss with a small drizzle of olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 4

    Roast the chicken and sweet potato cubes in the oven. The chicken should roast for about 20-25 minutes until cooked through, while the sweet potatoes become crispy and tender in about 25-30 minutes. You can adjust timing slightly if needed.

  • 5

    While the chicken and sweet potatoes are in the oven, heat a non-stick skillet over medium heat. Add the spinach and a light spray or minimal drop of olive oil if desired, and sauté until just wilted, about 2-3 minutes.

  • 6

    Prepare the brown rice according to package instructions if not already cooked. A smaller portion of about 0.33 cup should be served.

  • 7

    Plate a serving of brown rice, top with slices of the herb-roasted chicken, add roasted sweet potatoes on the side, and finish with a pile of sautéed spinach. Enjoy your balanced, nutrient-packed meal.