Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

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

Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

Enjoy a vibrant plate featuring crispy, oven-baked chicken paired with inventive sweet potato waffles and a bed of lightly sautéed greens. This dish is a balanced medley of lean protein, naturally-sweet carbohydrate, and fresh, nutrient-rich greens—a perfect option for a satisfying, health-conscious meal.

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NUTRITION

473kcal
Protein
47.4g
Fat
14.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup mashed Sweet Potato

1 cup raw Baby Kale

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 large Egg

Seasoning blend (Garlic Powder, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine panko breadcrumbs and the seasoning blend. In another small bowl, whisk the egg.

  • 3

    Dip the chicken breast in the egg, then press it into the breadcrumb mixture to coat evenly.

  • 4

    Place the breaded chicken on the baking sheet and bake for about 20-25 minutes until the chicken is cooked through and crispy on the outside.

  • 5

    Meanwhile, prepare the sweet potato waffles. Mash the steamed or microwaved sweet potato until smooth. Spread the mashed sweet potato on a preheated, lightly oiled waffle iron and cook until waffles form with a slight crisp exterior.

  • 6

    For the sautéed greens, heat 1 tsp olive oil in a pan over medium heat. Add the baby kale and a pinch of salt, stirring until the greens wilt slightly, about 2-3 minutes.

  • 7

    Plate the crispy baked chicken with a serving of sweet potato waffles and a side of sautéed greens. Serve warm and enjoy!

Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

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

Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet Potato Waffles and Sautéed Greens

Enjoy a vibrant plate featuring crispy, oven-baked chicken paired with inventive sweet potato waffles and a bed of lightly sautéed greens. This dish is a balanced medley of lean protein, naturally-sweet carbohydrate, and fresh, nutrient-rich greens—a perfect option for a satisfying, health-conscious meal.

NUTRITION

473kcal
Protein
47.4g
Fat
14.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup mashed Sweet Potato

1 cup raw Baby Kale

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 large Egg

Seasoning blend (Garlic Powder, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine panko breadcrumbs and the seasoning blend. In another small bowl, whisk the egg.

  • 3

    Dip the chicken breast in the egg, then press it into the breadcrumb mixture to coat evenly.

  • 4

    Place the breaded chicken on the baking sheet and bake for about 20-25 minutes until the chicken is cooked through and crispy on the outside.

  • 5

    Meanwhile, prepare the sweet potato waffles. Mash the steamed or microwaved sweet potato until smooth. Spread the mashed sweet potato on a preheated, lightly oiled waffle iron and cook until waffles form with a slight crisp exterior.

  • 6

    For the sautéed greens, heat 1 tsp olive oil in a pan over medium heat. Add the baby kale and a pinch of salt, stirring until the greens wilt slightly, about 2-3 minutes.

  • 7

    Plate the crispy baked chicken with a serving of sweet potato waffles and a side of sautéed greens. Serve warm and enjoy!