Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Savor a well-balanced plate featuring tender, juicy chicken breast marinated in a zesty lemon herb creamy sauce, paired with naturally sweet roasted sweet potatoes and crisped green beans for a refreshing crunch. This meal is designed to delight your palate with a mix of tangy, savory, and lightly roasted flavors that satisfy both taste and nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
50.6g
Fat
9.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup Green Beans

2 tbsp Non-fat Greek Yogurt

1/2 Lemon (juice and zest)

2 tbsp Fresh Herbs (Parsley, Thyme)

1 tsp Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the non-fat Greek yogurt with the juice and zest of half a lemon and chopped fresh herbs. Season lightly with salt and pepper to create a creamy marinade.

  • 3

    Pat the chicken breast dry and coat it thoroughly with the yogurt marinade. Let it sit for at least 10 minutes to absorb the flavors.

  • 4

    While the chicken marinates, toss the cubed sweet potatoes with a pinch of salt, pepper, and half of the olive oil.

  • 5

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until they start to become tender and lightly browned.

  • 6

    Prepare the green beans by tossing them with the remaining olive oil, salt, and pepper. Place them on a separate baking sheet.

  • 7

    After the sweet potatoes have roasted for 10 minutes, place the marinated chicken breast in the oven alongside the sweet potatoes. Roast the chicken for about 20 minutes or until its internal temperature reaches 165°F.

  • 8

    Add the green beans to the oven during the last 10 minutes of cooking to achieve a crispy texture while retaining a slight bite.

  • 9

    Remove all ingredients from the oven. Let the chicken rest for a few minutes before slicing.

  • 10

    Plate the sliced chicken with a serving of roasted sweet potatoes and crispy green beans. Optionally drizzle a little extra lemon juice over the top for added brightness.

  • 11

    Enjoy your balanced, flavorful meal that harmonizes creamy, zesty, and roasted notes!

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Savor a well-balanced plate featuring tender, juicy chicken breast marinated in a zesty lemon herb creamy sauce, paired with naturally sweet roasted sweet potatoes and crisped green beans for a refreshing crunch. This meal is designed to delight your palate with a mix of tangy, savory, and lightly roasted flavors that satisfy both taste and nutritional goals.

NUTRITION

410kcal
Protein
50.6g
Fat
9.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup Green Beans

2 tbsp Non-fat Greek Yogurt

1/2 Lemon (juice and zest)

2 tbsp Fresh Herbs (Parsley, Thyme)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the non-fat Greek yogurt with the juice and zest of half a lemon and chopped fresh herbs. Season lightly with salt and pepper to create a creamy marinade.

  • 3

    Pat the chicken breast dry and coat it thoroughly with the yogurt marinade. Let it sit for at least 10 minutes to absorb the flavors.

  • 4

    While the chicken marinates, toss the cubed sweet potatoes with a pinch of salt, pepper, and half of the olive oil.

  • 5

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until they start to become tender and lightly browned.

  • 6

    Prepare the green beans by tossing them with the remaining olive oil, salt, and pepper. Place them on a separate baking sheet.

  • 7

    After the sweet potatoes have roasted for 10 minutes, place the marinated chicken breast in the oven alongside the sweet potatoes. Roast the chicken for about 20 minutes or until its internal temperature reaches 165°F.

  • 8

    Add the green beans to the oven during the last 10 minutes of cooking to achieve a crispy texture while retaining a slight bite.

  • 9

    Remove all ingredients from the oven. Let the chicken rest for a few minutes before slicing.

  • 10

    Plate the sliced chicken with a serving of roasted sweet potatoes and crispy green beans. Optionally drizzle a little extra lemon juice over the top for added brightness.

  • 11

    Enjoy your balanced, flavorful meal that harmonizes creamy, zesty, and roasted notes!