Creamy Baked Sweet Potato and Chicken Casserole

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

Creamy Baked Sweet Potato and Chicken Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Baked Sweet Potato and Chicken Casserole

Enjoy a wholesome, creamy casserole that combines tender chicken breast with the natural sweetness of baked sweet potato, all enveloped in a light, tangy Greek yogurt sauce and topped with a sprinkle of low‐fat mozzarella. This dish offers delightful textures and a comforting blend of savory and subtly sweet flavors, making it perfect for a satisfying meal at any time of day.

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NUTRITION

379kcal
Protein
47.0g
Fat
9.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1/2 cup Nonfat Greek Yogurt

1/4 cup Shredded Low-Fat Mozzarella Cheese

1 cup Spinach

1 tsp Olive Oil

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly brush a small casserole dish with olive oil.

  • 3

    Dice the sweet potato into small cubes and set aside.

  • 4

    Season the chicken breast with garlic powder, black pepper, and a pinch of salt.

  • 5

    Sauté the chicken breast in a non-stick pan until lightly browned on both sides, about 3-4 minutes per side. (It will finish cooking in the oven.)

  • 6

    Layer the diced sweet potato and raw spinach evenly in the casserole dish.

  • 7

    Place the seared chicken breast on top of the vegetables.

  • 8

    Mix the Greek yogurt with a pinch of salt and a dash of black pepper, then spread over the chicken and vegetables.

  • 9

    Sprinkle the shredded low-fat mozzarella evenly on top.

  • 10

    Bake for 20-25 minutes until the chicken is fully cooked and the sweet potato is tender.

  • 11

    Let the casserole cool for a few minutes before serving.

Creamy Baked Sweet Potato and Chicken Casserole

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

Creamy Baked Sweet Potato and Chicken Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Baked Sweet Potato and Chicken Casserole

Enjoy a wholesome, creamy casserole that combines tender chicken breast with the natural sweetness of baked sweet potato, all enveloped in a light, tangy Greek yogurt sauce and topped with a sprinkle of low‐fat mozzarella. This dish offers delightful textures and a comforting blend of savory and subtly sweet flavors, making it perfect for a satisfying meal at any time of day.

NUTRITION

379kcal
Protein
47.0g
Fat
9.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1/2 cup Nonfat Greek Yogurt

1/4 cup Shredded Low-Fat Mozzarella Cheese

1 cup Spinach

1 tsp Olive Oil

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly brush a small casserole dish with olive oil.

  • 3

    Dice the sweet potato into small cubes and set aside.

  • 4

    Season the chicken breast with garlic powder, black pepper, and a pinch of salt.

  • 5

    Sauté the chicken breast in a non-stick pan until lightly browned on both sides, about 3-4 minutes per side. (It will finish cooking in the oven.)

  • 6

    Layer the diced sweet potato and raw spinach evenly in the casserole dish.

  • 7

    Place the seared chicken breast on top of the vegetables.

  • 8

    Mix the Greek yogurt with a pinch of salt and a dash of black pepper, then spread over the chicken and vegetables.

  • 9

    Sprinkle the shredded low-fat mozzarella evenly on top.

  • 10

    Bake for 20-25 minutes until the chicken is fully cooked and the sweet potato is tender.

  • 11

    Let the casserole cool for a few minutes before serving.