Creamy Herb-Roasted Chicken with Sweet Potato Puree

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

Creamy Herb-Roasted Chicken with Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Sweet Potato Puree

Savor the delightful combination of tender herb-roasted chicken paired with a velvety sweet potato puree, uplifted by a creamy Greek yogurt herb sauce. This dish boasts bright herbal notes and a subtle creaminess, making it a satisfying and balanced meal perfect for a nourishing dinner.

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NUTRITION

345kcal
Protein
39.7g
Fat
9.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato (≈100g)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with olive oil, salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked and lightly browned.

  • 4

    Meanwhile, peel (if desired) and chop the sweet potato into small cubes. Boil or steam until tender, about 10-15 minutes.

  • 5

    Once tender, transfer the sweet potato to a blender and blend until smooth. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a little extra chopped herb if desired to enhance the creamy sauce.

  • 7

    Plate the chicken breast with a generous scoop of sweet potato puree. Drizzle the creamy herb yogurt sauce over the chicken for an added layer of flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Creamy Herb-Roasted Chicken with Sweet Potato Puree

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

Creamy Herb-Roasted Chicken with Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Sweet Potato Puree

Savor the delightful combination of tender herb-roasted chicken paired with a velvety sweet potato puree, uplifted by a creamy Greek yogurt herb sauce. This dish boasts bright herbal notes and a subtle creaminess, making it a satisfying and balanced meal perfect for a nourishing dinner.

NUTRITION

345kcal
Protein
39.7g
Fat
9.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato (≈100g)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with olive oil, salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked and lightly browned.

  • 4

    Meanwhile, peel (if desired) and chop the sweet potato into small cubes. Boil or steam until tender, about 10-15 minutes.

  • 5

    Once tender, transfer the sweet potato to a blender and blend until smooth. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a little extra chopped herb if desired to enhance the creamy sauce.

  • 7

    Plate the chicken breast with a generous scoop of sweet potato puree. Drizzle the creamy herb yogurt sauce over the chicken for an added layer of flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.