Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

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

Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

Herb-marinated chicken breast baked until juicy, served with tender steamed asparagus and a dollop of velvety sweet potato mash.

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NUTRITION

430kcal
Protein
44.5g
Fat
13.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

150g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 tsp Dried Thyme and Rosemary blend

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and rub with 1 teaspoon of olive oil, dried herbs, salt, and pepper.

  • 3

    Place the chicken on the baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 5

    Steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and the remaining half teaspoon of olive oil until smooth.

  • 7

    Slice the rested chicken breast and serve alongside the sweet potato mash and steamed asparagus.

Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

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

Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Breast with Steamed Asparagus and Sweet Potato Mash

Herb-marinated chicken breast baked until juicy, served with tender steamed asparagus and a dollop of velvety sweet potato mash.

NUTRITION

430kcal
Protein
44.5g
Fat
13.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

150g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 tsp Dried Thyme and Rosemary blend

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and rub with 1 teaspoon of olive oil, dried herbs, salt, and pepper.

  • 3

    Place the chicken on the baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 5

    Steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and the remaining half teaspoon of olive oil until smooth.

  • 7

    Slice the rested chicken breast and serve alongside the sweet potato mash and steamed asparagus.