Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

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

Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

Savor a vibrant bowl featuring tender, spicy buffalo chicken atop a bed of roasted sweet potatoes and fresh greens. The creamy tang of nonfat Greek yogurt enriches the buffalo kick while a drizzle of olive oil elevates the roasted sweetness, creating a balanced, satisfying meal.

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NUTRITION

349kcal
Protein
40.3g
Fat
8.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Sweet Potato

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into cubes, toss with olive oil, and season lightly with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Cook it in a non-stick skillet over medium heat for about 6-7 minutes per side until fully cooked.

  • 4

    In a small bowl, mix the buffalo sauce with nonfat Greek yogurt to create a creamy buffalo dressing.

  • 5

    Slice the cooked chicken into strips. Assemble your bowl by layering fresh spinach as the base, then add the roasted sweet potatoes and chicken strips.

  • 6

    Drizzle the creamy buffalo sauce over the bowl and serve immediately.

Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

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

Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bowl with Roasted Sweet Potatoes and Greens

Savor a vibrant bowl featuring tender, spicy buffalo chicken atop a bed of roasted sweet potatoes and fresh greens. The creamy tang of nonfat Greek yogurt enriches the buffalo kick while a drizzle of olive oil elevates the roasted sweetness, creating a balanced, satisfying meal.

NUTRITION

349kcal
Protein
40.3g
Fat
8.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Sweet Potato

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into cubes, toss with olive oil, and season lightly with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Cook it in a non-stick skillet over medium heat for about 6-7 minutes per side until fully cooked.

  • 4

    In a small bowl, mix the buffalo sauce with nonfat Greek yogurt to create a creamy buffalo dressing.

  • 5

    Slice the cooked chicken into strips. Assemble your bowl by layering fresh spinach as the base, then add the roasted sweet potatoes and chicken strips.

  • 6

    Drizzle the creamy buffalo sauce over the bowl and serve immediately.