Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

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

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

Enjoy a satisfying plate featuring tender chicken breast marinated in lemon and aromatic herbs, paired with crispy roasted sweet potatoes and a refreshing mixed greens salad with a hint of quinoa. This meal delivers a perfect balance of savory, tangy, and subtly sweet flavors, making it an ideal dinner option that’s both nutritious and delicious.

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NUTRITION

514kcal
Protein
46.7g
Fat
11.9g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

2 cups Mixed Greens

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Let it rest for 10-15 minutes.

  • 4

    Peel and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the sweet potatoes are roasting, heat a skillet over medium-high heat. Sear the chicken breast for 4-5 minutes on each side until cooked through and golden brown.

  • 7

    Prepare the mixed greens by placing them in a bowl and tossing gently. If desired, add the cooked quinoa to the greens.

  • 8

    Slice the chicken breast and arrange it on top of the mixed greens and quinoa, with roasted sweet potatoes on the side.

  • 9

    Serve immediately, enjoying the vibrant flavors and nutritious balance of the meal.

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

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

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Mixed Greens

Enjoy a satisfying plate featuring tender chicken breast marinated in lemon and aromatic herbs, paired with crispy roasted sweet potatoes and a refreshing mixed greens salad with a hint of quinoa. This meal delivers a perfect balance of savory, tangy, and subtly sweet flavors, making it an ideal dinner option that’s both nutritious and delicious.

NUTRITION

514kcal
Protein
46.7g
Fat
11.9g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

2 cups Mixed Greens

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Let it rest for 10-15 minutes.

  • 4

    Peel and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the sweet potatoes are roasting, heat a skillet over medium-high heat. Sear the chicken breast for 4-5 minutes on each side until cooked through and golden brown.

  • 7

    Prepare the mixed greens by placing them in a bowl and tossing gently. If desired, add the cooked quinoa to the greens.

  • 8

    Slice the chicken breast and arrange it on top of the mixed greens and quinoa, with roasted sweet potatoes on the side.

  • 9

    Serve immediately, enjoying the vibrant flavors and nutritious balance of the meal.