Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

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

Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

Grilled chicken breast seasoned with cumin and paprika, paired with roasted sweet potato gems and a crisp cabbage slaw tossed in a zesty lime dressing.

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NUTRITION

414kcal
Protein
44.8g
Fat
9.4g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

175g Chicken Breast

120g Sweet Potato, cubed

100g Shredded Cabbage

50g Shredded Carrot

20g Avocado

4g Olive Oil

15g Spring Onions, sliced

1 tbsp Lime Juice

Handful of Fresh Coriander

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of cumin or paprika for extra flavor.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes are cooking, prepare the slaw by mixing the shredded cabbage and carrots in a large bowl.

  • 7

    In a small bowl, mash the avocado with the lime juice until smooth, then toss it into the cabbage mixture along with the spring onions and chopped coriander.

  • 8

    Slice the grilled chicken and serve it alongside the roasted sweet potatoes and the fresh cabbage slaw.

Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

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

Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potatoes and Cabbage Slaw

Grilled chicken breast seasoned with cumin and paprika, paired with roasted sweet potato gems and a crisp cabbage slaw tossed in a zesty lime dressing.

NUTRITION

414kcal
Protein
44.8g
Fat
9.4g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

175g Chicken Breast

120g Sweet Potato, cubed

100g Shredded Cabbage

50g Shredded Carrot

20g Avocado

4g Olive Oil

15g Spring Onions, sliced

1 tbsp Lime Juice

Handful of Fresh Coriander

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of cumin or paprika for extra flavor.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes are cooking, prepare the slaw by mixing the shredded cabbage and carrots in a large bowl.

  • 7

    In a small bowl, mash the avocado with the lime juice until smooth, then toss it into the cabbage mixture along with the spring onions and chopped coriander.

  • 8

    Slice the grilled chicken and serve it alongside the roasted sweet potatoes and the fresh cabbage slaw.