Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

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

Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

Enjoy a dynamic blend of savory and slightly spicy cocoa-seasoned chicken paired with a smooth, creamy sweet potato puree. This dish is beautifully accented by the crunchy, toasted pecans that add a textural contrast, creating a meal that's as visually appealing as it is delicious.

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NUTRITION

395kcal
Protein
35.8g
Fat
19.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup mashed Sweet Potato

0.5 oz Pecans

1 tbsp Unsweetened Cocoa Powder

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    In a small bowl, combine the cocoa powder, ground cumin, and chili powder.

  • 3

    Lightly coat the chicken breast with the spice mixture, pressing gently so it adheres.

  • 4

    Heat olive oil in a skillet over medium-high heat and add the seasoned chicken.

  • 5

    Cook the chicken for about 4-5 minutes on each side until it is crispy outside and fully cooked inside (internal temperature of 165°F).

  • 6

    While the chicken is cooking, warm the sweet potato puree in a small saucepan over low heat until heated through.

  • 7

    In a separate dry pan, toast the pecans over medium heat for 1-2 minutes, stirring frequently until fragrant.

  • 8

    Plate the sweet potato puree as a base, lay the crispy cocoa-spiced chicken on top, and sprinkle with toasted pecans.

  • 9

    Serve immediately and enjoy the vibrant interplay of flavors and textures.

Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

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

Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Cocoa-Spiced Crispy Chicken with Creamy Sweet Potato Puree and Toasted Pecans

Enjoy a dynamic blend of savory and slightly spicy cocoa-seasoned chicken paired with a smooth, creamy sweet potato puree. This dish is beautifully accented by the crunchy, toasted pecans that add a textural contrast, creating a meal that's as visually appealing as it is delicious.

NUTRITION

395kcal
Protein
35.8g
Fat
19.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup mashed Sweet Potato

0.5 oz Pecans

1 tbsp Unsweetened Cocoa Powder

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    In a small bowl, combine the cocoa powder, ground cumin, and chili powder.

  • 3

    Lightly coat the chicken breast with the spice mixture, pressing gently so it adheres.

  • 4

    Heat olive oil in a skillet over medium-high heat and add the seasoned chicken.

  • 5

    Cook the chicken for about 4-5 minutes on each side until it is crispy outside and fully cooked inside (internal temperature of 165°F).

  • 6

    While the chicken is cooking, warm the sweet potato puree in a small saucepan over low heat until heated through.

  • 7

    In a separate dry pan, toast the pecans over medium heat for 1-2 minutes, stirring frequently until fragrant.

  • 8

    Plate the sweet potato puree as a base, lay the crispy cocoa-spiced chicken on top, and sprinkle with toasted pecans.

  • 9

    Serve immediately and enjoy the vibrant interplay of flavors and textures.