Name: Crispy Baked Veggie Sun Chips with Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup non-fat Greek yogurt; 0.5 medium sweet potato; 0.5 medium beet; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh lemon juice; 1 tsp fresh dill

Crispy Baked Veggie Sun Chips with Herb Chicken

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Veggie Sun Chips with Herb Chicken

Thinly sliced root vegetables oven-baked until golden and crisp, served with lemon-herb grilled chicken and a creamy, protein-packed yogurt dip.

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NUTRITION

Protein

54.9g

Fat

9.2g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup non-fat Greek yogurt

0.5 medium sweet potato

0.5 medium beet

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh lemon juice

1 tsp fresh dill

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PREPARATION

1
Preheat oven to 400°F and line two baking sheets with parchment paper.
2
Use a mandoline to thinly slice the sweet potato and beet into uniform rounds.
3
Toss vegetable slices with half the olive oil and a pinch of sea salt, then spread in a single layer on the baking sheets.
4
Bake for 15-20 minutes until edges are curled and crisp, flipping halfway through to ensure even browning.
5
Season chicken breast with remaining olive oil, garlic powder, sea salt, and black pepper, then grill over medium heat for 6 minutes per side.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and fresh dill to create a zesty dipping sauce.
7
Slice the chicken into strips and serve alongside the warm veggie chips and herb dip.