Name: Roasted Sweet Potatoes with Pesto and Nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 0 tbsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp basil pesto; 0.25 oz walnuts; 1 cup baby arugula; 1 tsp lemon juice

Roasted Sweet Potatoes with Pesto and Nuts

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potatoes with Pesto and Nuts

Oven-roasted sweet potato wedges and grilled chicken breast are tossed in a vibrant basil pesto and topped with crunchy walnuts for a satisfying, caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.4g

Fat

17.0g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp basil pesto

0.25 oz walnuts

1 cup baby arugula

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the sweet potato into wedges and toss with avocado oil, sea salt, and black pepper.
3
Roast sweet potatoes for 25-30 minutes until tender and caramelized on the edges.
4
Season the chicken breast and pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
6
In a mixing bowl, combine the roasted sweet potatoes, sliced chicken, and baby arugula.
7
Add the basil pesto and lemon juice, tossing until everything is evenly coated.
8
Garnish with the walnuts and serve immediately.