Roasted Sweet Potato with Creamy Buffalo Chicken

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

Roasted Sweet Potato with Creamy Buffalo Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Creamy Buffalo Chicken

Savor a delightful fusion of roasted sweet potato and spicy buffalo chicken drizzled with a cool, creamy yogurt sauce. This dish offers a perfect balance of sweet, tangy, and savory flavors that satisfy your hunger while aligning perfectly with your macro goals.

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NUTRITION

401kcal
Protein
42.8g
Fat
11.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Buffalo Sauce

1/4 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Rub the sweet potato with olive oil and a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes, or until soft.

  • 4

    While the sweet potato is roasting, season the chicken breast with salt, pepper, and garlic powder.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked. Remove from heat and allow to rest for a few minutes before slicing.

  • 6

    Toss the sliced chicken in buffalo sauce until evenly coated.

  • 7

    Plate the roasted sweet potato by slicing it open and fluffing the inside with a fork, then top it with the buffalo-coated chicken slices.

  • 8

    Drizzle the non-fat Greek yogurt over the top to add a creamy, cooling finish. Serve immediately.

Roasted Sweet Potato with Creamy Buffalo Chicken

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

Roasted Sweet Potato with Creamy Buffalo Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Creamy Buffalo Chicken

Savor a delightful fusion of roasted sweet potato and spicy buffalo chicken drizzled with a cool, creamy yogurt sauce. This dish offers a perfect balance of sweet, tangy, and savory flavors that satisfy your hunger while aligning perfectly with your macro goals.

NUTRITION

401kcal
Protein
42.8g
Fat
11.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Buffalo Sauce

1/4 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Rub the sweet potato with olive oil and a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes, or until soft.

  • 4

    While the sweet potato is roasting, season the chicken breast with salt, pepper, and garlic powder.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked. Remove from heat and allow to rest for a few minutes before slicing.

  • 6

    Toss the sliced chicken in buffalo sauce until evenly coated.

  • 7

    Plate the roasted sweet potato by slicing it open and fluffing the inside with a fork, then top it with the buffalo-coated chicken slices.

  • 8

    Drizzle the non-fat Greek yogurt over the top to add a creamy, cooling finish. Serve immediately.