Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

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

Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

A vibrant bowl of grilled chicken breast and nutty edamame served over fluffy brown rice with caramelized roasted sweet potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
33.9g
Fat
11.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup shelled Edamame

1/3 cup cooked Brown Rice

1/2 cup cubed Sweet Potato

1 tsp Olive Oil

1 cup Baby Spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, season the chicken breast with your favorite herbs and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    Steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 6

    In a serving bowl, layer the baby spinach and warm brown rice.

  • 7

    Slice the grilled chicken and place it on top of the rice along with the roasted sweet potatoes and edamame.

  • 8

    Drizzle the remaining olive oil or a squeeze of fresh lemon over the bowl before serving.

Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

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

Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Edamame Rice Bowl with Roasted Sweet Potatoes

A vibrant bowl of grilled chicken breast and nutty edamame served over fluffy brown rice with caramelized roasted sweet potatoes.

NUTRITION

363kcal
Protein
33.9g
Fat
11.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup shelled Edamame

1/3 cup cooked Brown Rice

1/2 cup cubed Sweet Potato

1 tsp Olive Oil

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, season the chicken breast with your favorite herbs and grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    Steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 6

    In a serving bowl, layer the baby spinach and warm brown rice.

  • 7

    Slice the grilled chicken and place it on top of the rice along with the roasted sweet potatoes and edamame.

  • 8

    Drizzle the remaining olive oil or a squeeze of fresh lemon over the bowl before serving.