Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

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

Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

Tender chicken breast marinated in fresh rosemary and garlic, grilled until juicy and served with caramelized roasted sweet potato wedges and creamy avocado.

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NUTRITION

462kcal
Protein
33.6g
Fat
21.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

150 grams Sweet Potato

1 tablespoon Extra Virgin Olive Oil

30 grams Avocado

1 teaspoon Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into even wedges or cubes.

  • 3

    Toss the sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 25 to 30 minutes, turning halfway through, until they are tender and caramelized on the edges.

  • 5

    While the potatoes roast, whisk together the remaining olive oil, dried rosemary, garlic powder, salt, and pepper in a small bowl.

  • 6

    Coat the chicken breast thoroughly with the herb oil mixture.

  • 7

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing.

  • 9

    Serve the grilled chicken alongside the roasted sweet potatoes and top with fresh avocado slices.

Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

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

Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Breast with Roasted Sweet Potatoes

Tender chicken breast marinated in fresh rosemary and garlic, grilled until juicy and served with caramelized roasted sweet potato wedges and creamy avocado.

NUTRITION

462kcal
Protein
33.6g
Fat
21.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

150 grams Sweet Potato

1 tablespoon Extra Virgin Olive Oil

30 grams Avocado

1 teaspoon Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into even wedges or cubes.

  • 3

    Toss the sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 25 to 30 minutes, turning halfway through, until they are tender and caramelized on the edges.

  • 5

    While the potatoes roast, whisk together the remaining olive oil, dried rosemary, garlic powder, salt, and pepper in a small bowl.

  • 6

    Coat the chicken breast thoroughly with the herb oil mixture.

  • 7

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing.

  • 9

    Serve the grilled chicken alongside the roasted sweet potatoes and top with fresh avocado slices.