Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

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

Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

Enjoy a wholesome plate featuring tender lemon garlic chicken paired with crispy roasted Japanese sweet potatoes and a bed of vibrant sautéed spinach. This dish offers a satisfying blend of savory and bright citrus notes with a hint of roasted sweetness and a healthy dose of greens.

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NUTRITION

350kcal
Protein
38.2g
Fat
8.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Japanese Sweet Potato (150g)

2 cups Fresh Spinach (60g)

1 tsp Extra Virgin Olive Oil (5g)

2 Lemon Wedges (20g total)

2 Garlic Cloves (6g total)

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the Japanese sweet potato thoroughly, then cut it into 1/2-inch thick rounds or wedges for extra crispiness.

  • 3

    Toss the sweet potato pieces with a drizzle of half the olive oil, salt, and pepper. Arrange them on a baking sheet lined with parchment paper and roast for 20-25 minutes until edges become crispy.

  • 4

    While the sweet potatoes are roasting, prepare the chicken. Lightly pound the chicken breast to even thickness. In a small bowl, combine the remaining olive oil, juice from the lemon wedges, minced garlic, salt, and pepper.

  • 5

    Marinate the chicken breast in the lemon garlic mixture for about 10 minutes, then heat a non-stick skillet over medium-high heat.

  • 6

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and golden brown with an internal temperature of 165°F (74°C).

  • 7

    In another pan, add the spinach and a splash of water (or a few drops of olive oil if desired) and sauté for about 2-3 minutes until just wilted. Season lightly with salt and pepper.

  • 8

    Plate the dish by arranging the roasted sweet potatoes alongside the lemon garlic chicken, and finish with a serving of sautéed spinach. Optionally squeeze a bit more lemon over the top before serving.

Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

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

Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Japanese Sweet Potatoes with Lemon Garlic Chicken and Sautéed Spinach

Enjoy a wholesome plate featuring tender lemon garlic chicken paired with crispy roasted Japanese sweet potatoes and a bed of vibrant sautéed spinach. This dish offers a satisfying blend of savory and bright citrus notes with a hint of roasted sweetness and a healthy dose of greens.

NUTRITION

350kcal
Protein
38.2g
Fat
8.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Japanese Sweet Potato (150g)

2 cups Fresh Spinach (60g)

1 tsp Extra Virgin Olive Oil (5g)

2 Lemon Wedges (20g total)

2 Garlic Cloves (6g total)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the Japanese sweet potato thoroughly, then cut it into 1/2-inch thick rounds or wedges for extra crispiness.

  • 3

    Toss the sweet potato pieces with a drizzle of half the olive oil, salt, and pepper. Arrange them on a baking sheet lined with parchment paper and roast for 20-25 minutes until edges become crispy.

  • 4

    While the sweet potatoes are roasting, prepare the chicken. Lightly pound the chicken breast to even thickness. In a small bowl, combine the remaining olive oil, juice from the lemon wedges, minced garlic, salt, and pepper.

  • 5

    Marinate the chicken breast in the lemon garlic mixture for about 10 minutes, then heat a non-stick skillet over medium-high heat.

  • 6

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and golden brown with an internal temperature of 165°F (74°C).

  • 7

    In another pan, add the spinach and a splash of water (or a few drops of olive oil if desired) and sauté for about 2-3 minutes until just wilted. Season lightly with salt and pepper.

  • 8

    Plate the dish by arranging the roasted sweet potatoes alongside the lemon garlic chicken, and finish with a serving of sautéed spinach. Optionally squeeze a bit more lemon over the top before serving.