Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

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

Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

Tender chicken breast grilled with avocado oil, served alongside roasted sweet potato wedges and vibrant steamed broccoli with a finish of flaky sea salt.

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NUTRITION

646kcal
Protein
33.1g
Fat
31.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

250g Sweet Potato, cubed

150g Broccoli florets

2 tbsp Avocado Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one tablespoon of avocado oil, half of the sea salt, and half of the black pepper.

  • 3

    Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are caramelized.

  • 4

    Season the chicken breast with the remaining salt and pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining tablespoon of avocado oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 8

    Plate the grilled chicken alongside the roasted sweet potatoes and steamed broccoli, finishing with an extra pinch of flaky sea salt if desired.

Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

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

Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

Tender chicken breast grilled with avocado oil, served alongside roasted sweet potato wedges and vibrant steamed broccoli with a finish of flaky sea salt.

NUTRITION

646kcal
Protein
33.1g
Fat
31.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

250g Sweet Potato, cubed

150g Broccoli florets

2 tbsp Avocado Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one tablespoon of avocado oil, half of the sea salt, and half of the black pepper.

  • 3

    Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are caramelized.

  • 4

    Season the chicken breast with the remaining salt and pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining tablespoon of avocado oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 8

    Plate the grilled chicken alongside the roasted sweet potatoes and steamed broccoli, finishing with an extra pinch of flaky sea salt if desired.