Creamy Chicken and Roasted Sweet Potato Skillet

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

Creamy Chicken and Roasted Sweet Potato Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Sweet Potato Skillet

Enjoy a comforting, one-pan meal featuring tender chicken breast, naturally sweet roasted potato cubes, and a velvety Greek yogurt cream sauce with a hint of garlic and paprika, all tossed together with fresh baby spinach for an extra pop of color and nutrition.

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NUTRITION

396kcal
Protein
44.6g
Fat
9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Sweet Potato (approx 150g)

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 cup Baby Spinach

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into small cubes and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on one side of a large oven-safe skillet and roast in the oven for about 15 minutes.

  • 4

    While the sweet potatoes are roasting, season the chicken breast with salt and pepper on both sides.

  • 5

    Heat a separate pan over medium-high heat and sear the seasoned chicken breast for 3-4 minutes per side until golden brown.

  • 6

    Transfer the seared chicken to the skillet with the sweet potatoes and place the skillet back in the oven. Roast for an additional 10-12 minutes until the chicken is fully cooked.

  • 7

    Remove the skillet from the oven and reduce the heat on the stove to low. Stir in the low-fat Greek yogurt to create a creamy sauce.

  • 8

    Fold in the baby spinach and allow it to wilt slightly in the warm skillet.

  • 9

    Taste and adjust seasonings as needed before serving.

Creamy Chicken and Roasted Sweet Potato Skillet

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

Creamy Chicken and Roasted Sweet Potato Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Sweet Potato Skillet

Enjoy a comforting, one-pan meal featuring tender chicken breast, naturally sweet roasted potato cubes, and a velvety Greek yogurt cream sauce with a hint of garlic and paprika, all tossed together with fresh baby spinach for an extra pop of color and nutrition.

NUTRITION

396kcal
Protein
44.6g
Fat
9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Sweet Potato (approx 150g)

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 cup Baby Spinach

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into small cubes and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on one side of a large oven-safe skillet and roast in the oven for about 15 minutes.

  • 4

    While the sweet potatoes are roasting, season the chicken breast with salt and pepper on both sides.

  • 5

    Heat a separate pan over medium-high heat and sear the seasoned chicken breast for 3-4 minutes per side until golden brown.

  • 6

    Transfer the seared chicken to the skillet with the sweet potatoes and place the skillet back in the oven. Roast for an additional 10-12 minutes until the chicken is fully cooked.

  • 7

    Remove the skillet from the oven and reduce the heat on the stove to low. Stir in the low-fat Greek yogurt to create a creamy sauce.

  • 8

    Fold in the baby spinach and allow it to wilt slightly in the warm skillet.

  • 9

    Taste and adjust seasonings as needed before serving.