Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

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

Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

Enjoy a balanced plate featuring tender roasted chicken breast paired with sweet, caramelized kabocha squash, enhanced by lightly sautéed mixed greens and crowned with a perfectly fried egg. This dish combines textures and flavors for a satisfying meal that meets your nutritional targets.

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NUTRITION

399kcal
Protein
36.5g
Fat
21.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cubed Kabocha Squash

1 cup Mixed Greens (Spinach & Kale)

1 large Egg

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast and cubed kabocha squash with the olive oil, salt, and pepper to taste.

  • 3

    Arrange the chicken and squash on the sheet pan in a single layer and roast for about 25 minutes or until the chicken is thoroughly cooked and the squash is tender with a slight caramelization.

  • 4

    While the sheet pan is in the oven, heat a small pan over medium heat and lightly sauté the mixed greens until just wilted. Season with a pinch of salt and pepper.

  • 5

    In another small pan, fry the egg to your desired level of doneness.

  • 6

    Plate the roasted chicken and kabocha squash, add a serving of sautéed greens on the side, and top everything off with the fried egg. Serve warm and enjoy!

Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

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

Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Kabocha Squash with Sautéed Greens and Fried Egg

Enjoy a balanced plate featuring tender roasted chicken breast paired with sweet, caramelized kabocha squash, enhanced by lightly sautéed mixed greens and crowned with a perfectly fried egg. This dish combines textures and flavors for a satisfying meal that meets your nutritional targets.

NUTRITION

399kcal
Protein
36.5g
Fat
21.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cubed Kabocha Squash

1 cup Mixed Greens (Spinach & Kale)

1 large Egg

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast and cubed kabocha squash with the olive oil, salt, and pepper to taste.

  • 3

    Arrange the chicken and squash on the sheet pan in a single layer and roast for about 25 minutes or until the chicken is thoroughly cooked and the squash is tender with a slight caramelization.

  • 4

    While the sheet pan is in the oven, heat a small pan over medium heat and lightly sauté the mixed greens until just wilted. Season with a pinch of salt and pepper.

  • 5

    In another small pan, fry the egg to your desired level of doneness.

  • 6

    Plate the roasted chicken and kabocha squash, add a serving of sautéed greens on the side, and top everything off with the fried egg. Serve warm and enjoy!