Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

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

Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

Tender grilled chicken breast served alongside herb-roasted sweet potato cubes and charred broccoli, finished with a dollop of creamy herbed cottage cheese.

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NUTRITION

458kcal
Protein
36.8g
Fat
18.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

130g Sweet Potato cubes

100g Broccoli florets

75g Red Bell Pepper sliced

1 tbsp Avocado Oil

20g Low-fat Cottage Cheese

Dried Rosemary, Garlic Powder, Salt, and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and chop the broccoli and peppers.

  • 3

    Toss the sweet potato, broccoli, and peppers with avocado oil, dried rosemary, and a pinch of salt on a large baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli is slightly charred.

  • 5

    While the veggies roast, season the chicken breast with garlic powder, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the roasted vegetables and sweet potatoes, then topping with the sliced grilled chicken.

  • 9

    Finish with a dollop of cottage cheese on top for a hit of creaminess and extra protein.

Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

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

Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Veggie Bowl with Herb Sweet Potato Cubes

Tender grilled chicken breast served alongside herb-roasted sweet potato cubes and charred broccoli, finished with a dollop of creamy herbed cottage cheese.

NUTRITION

458kcal
Protein
36.8g
Fat
18.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

130g Sweet Potato cubes

100g Broccoli florets

75g Red Bell Pepper sliced

1 tbsp Avocado Oil

20g Low-fat Cottage Cheese

Dried Rosemary, Garlic Powder, Salt, and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and chop the broccoli and peppers.

  • 3

    Toss the sweet potato, broccoli, and peppers with avocado oil, dried rosemary, and a pinch of salt on a large baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli is slightly charred.

  • 5

    While the veggies roast, season the chicken breast with garlic powder, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the roasted vegetables and sweet potatoes, then topping with the sliced grilled chicken.

  • 9

    Finish with a dollop of cottage cheese on top for a hit of creaminess and extra protein.