Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

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

Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

Savor the wholesome blend of flavors in this comforting dish where a tender baked sweet potato is generously filled with savory, herb-infused shredded chicken and complemented by roasted broccoli drizzled with a light, creamy Greek yogurt sauce.

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NUTRITION

384kcal
Protein
43g
Fat
9.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Chicken Breast

1 cup Broccoli

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it with a fork several times. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 3

    Meanwhile, season the chicken breast lightly with a pinch of salt and black pepper. Roast or pan-cook the chicken until fully cooked (internal temperature reaches 165°F). Let it cool slightly and then shred or dice it.

  • 4

    Cut the broccoli into florets. Toss the florets with a teaspoon of olive oil, a minced garlic clove, a pinch of salt and black pepper. Spread them on a separate baking sheet and roast in the oven for about 15-20 minutes, until they are just tender and lightly caramelized.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a tiny bit of salt and pepper to enhance its flavor, creating a light creamy sauce.

  • 6

    Once the sweet potato is cooked, cut it in half lengthwise and gently scoop out a small portion to create space for the filling.

  • 7

    Fill the sweet potato with the shredded chicken, top with the roasted broccoli, and drizzle the creamy yogurt sauce over the top.

  • 8

    Serve warm and enjoy your wholesome and balanced meal.

Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

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

Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sweet Potato Stuffed with Creamy Chicken and Roasted Broccoli

Savor the wholesome blend of flavors in this comforting dish where a tender baked sweet potato is generously filled with savory, herb-infused shredded chicken and complemented by roasted broccoli drizzled with a light, creamy Greek yogurt sauce.

NUTRITION

384kcal
Protein
43g
Fat
9.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Chicken Breast

1 cup Broccoli

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it with a fork several times. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 3

    Meanwhile, season the chicken breast lightly with a pinch of salt and black pepper. Roast or pan-cook the chicken until fully cooked (internal temperature reaches 165°F). Let it cool slightly and then shred or dice it.

  • 4

    Cut the broccoli into florets. Toss the florets with a teaspoon of olive oil, a minced garlic clove, a pinch of salt and black pepper. Spread them on a separate baking sheet and roast in the oven for about 15-20 minutes, until they are just tender and lightly caramelized.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a tiny bit of salt and pepper to enhance its flavor, creating a light creamy sauce.

  • 6

    Once the sweet potato is cooked, cut it in half lengthwise and gently scoop out a small portion to create space for the filling.

  • 7

    Fill the sweet potato with the shredded chicken, top with the roasted broccoli, and drizzle the creamy yogurt sauce over the top.

  • 8

    Serve warm and enjoy your wholesome and balanced meal.