Name: Chicken and Sweet Potato with Parmesan Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium sweet potato; 0.25 whole avocado; 1 tbsp parmesan cheese; 0.25 cup fresh salsa; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lime juice

Chicken and Sweet Potato with Parmesan Salsa

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

YOUR SOLIN GENERATED RECIPE

Chicken and Sweet Potato with Parmesan Salsa

Pan-seared chicken breast served over roasted sweet potato rounds and topped with a zesty, nutty parmesan-infused salsa and creamy avocado slices.

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NUTRITION

Protein

54.8g

Fat

21g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

0.25 whole avocado

1 tbsp parmesan cheese

0.25 cup fresh salsa

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the sweet potato into 1/2-inch thick rounds and toss them with 0.25 tbsp of olive oil, half the sea salt, and half the black pepper.
3
Arrange the sweet potato rounds in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4
While the potatoes roast, season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.
5
Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
In a small bowl, stir together the fresh salsa, parmesan cheese, and lime juice to create the parmesan salsa.
7
Slice the cooked chicken breast and serve it over the roasted sweet potato rounds, topped with the parmesan salsa and fresh avocado slices.