Golden Roasted Sweet Potato and Eggs

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

Golden Roasted Sweet Potato and Eggs

YOUR SOLIN GENERATED RECIPE

Golden Roasted Sweet Potato and Eggs

Oven-roasted sweet potato cubes and tender chicken breast tossed with vibrant kale and topped with perfectly fried eggs for a savory, golden-hued bowl.

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NUTRITION

572kcal
Protein
49.1g
Fat
21.7g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

3.5 oz chicken breast

0.5 tbsp olive oil

2 large eggs

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the sweet potato into 1/2-inch cubes and cut the chicken breast into small, bite-sized pieces.

  • 3

    Spread the sweet potato and chicken on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, sea salt, and black pepper.

  • 4

    Toss everything together to coat evenly and roast in the oven for 20 to 25 minutes until the potatoes are tender and golden.

  • 5

    Add the chopped kale to the sheet pan during the last 5 minutes of roasting, tossing it with the warm ingredients until just wilted.

  • 6

    While the hash finishes roasting, heat a non-stick skillet over medium heat and fry the eggs until the whites are set but the yolks remain runny.

  • 7

    Divide the roasted sweet potato hash into bowls and top each serving with a fried egg to enjoy immediately.

Golden Roasted Sweet Potato and Eggs

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

Golden Roasted Sweet Potato and Eggs

YOUR SOLIN GENERATED RECIPE

Golden Roasted Sweet Potato and Eggs

Oven-roasted sweet potato cubes and tender chicken breast tossed with vibrant kale and topped with perfectly fried eggs for a savory, golden-hued bowl.

NUTRITION

572kcal
Protein
49.1g
Fat
21.7g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

3.5 oz chicken breast

0.5 tbsp olive oil

2 large eggs

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the sweet potato into 1/2-inch cubes and cut the chicken breast into small, bite-sized pieces.

  • 3

    Spread the sweet potato and chicken on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, sea salt, and black pepper.

  • 4

    Toss everything together to coat evenly and roast in the oven for 20 to 25 minutes until the potatoes are tender and golden.

  • 5

    Add the chopped kale to the sheet pan during the last 5 minutes of roasting, tossing it with the warm ingredients until just wilted.

  • 6

    While the hash finishes roasting, heat a non-stick skillet over medium heat and fry the eggs until the whites are set but the yolks remain runny.

  • 7

    Divide the roasted sweet potato hash into bowls and top each serving with a fried egg to enjoy immediately.