Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

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

Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

A flavorful balance of crispy, tender chicken breast brushed with a light honey-nut glaze, served alongside perfectly roasted sweet potatoes and fresh green beans. This dish delivers a delightful mix of textures and a hint of sweetness, making for a satisfying meal that supports your protein and calorie goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
37.6g
Fat
12g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Green Beans

1 tsp Honey

1 tbsp Chopped Almonds

1 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss with half of the olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

  • 3

    Trim the green beans and toss them with a drizzle of olive oil, salt, and pepper. Add to the baking sheet during the last 15 minutes of the sweet potato roasting.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 6

    In a small bowl, combine the honey and chopped almonds to create a light glaze.

  • 7

    Once the chicken is nearly done, remove it from heat and brush the top with the honey-nut glaze. For extra crispiness, you may place the chicken under a broiler for 1-2 minutes, keeping a close watch.

  • 8

    Plate the sliced chicken breast alongside the roasted sweet potatoes and green beans, and serve immediately.

Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

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

Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Nut Chicken with Roasted Sweet Potatoes and Green Beans

A flavorful balance of crispy, tender chicken breast brushed with a light honey-nut glaze, served alongside perfectly roasted sweet potatoes and fresh green beans. This dish delivers a delightful mix of textures and a hint of sweetness, making for a satisfying meal that supports your protein and calorie goals.

NUTRITION

401kcal
Protein
37.6g
Fat
12g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Green Beans

1 tsp Honey

1 tbsp Chopped Almonds

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss with half of the olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

  • 3

    Trim the green beans and toss them with a drizzle of olive oil, salt, and pepper. Add to the baking sheet during the last 15 minutes of the sweet potato roasting.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 6

    In a small bowl, combine the honey and chopped almonds to create a light glaze.

  • 7

    Once the chicken is nearly done, remove it from heat and brush the top with the honey-nut glaze. For extra crispiness, you may place the chicken under a broiler for 1-2 minutes, keeping a close watch.

  • 8

    Plate the sliced chicken breast alongside the roasted sweet potatoes and green beans, and serve immediately.