Name: Mediterranean Baked Eggs with Chicken and Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 0.75 cup Sweet potato; 1 large Egg; 2 tsp Olive oil; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Plain Greek yogurt; 1 tsp Fresh parsley

Mediterranean Baked Eggs with Chicken and Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Chicken and Sweet Potato

Chicken and sweet potatoes roasted until golden and tender, then baked with a farm-fresh egg for a satisfying, protein-packed dinner.

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NUTRITION

Protein

39.4g

Fat

17.2g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

0.75 cup Sweet potato

1 large Egg

2 tsp Olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the sweet potato, onion, and bell pepper into small, uniform cubes for even cooking.
3
On a parchment-lined baking sheet, toss the vegetables with 1 teaspoon of olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetable mixture for 15-20 minutes until the sweet potatoes are tender and slightly browned.
5
Add the diced chicken breast to the pan, tossing with the remaining 1 teaspoon of olive oil, and roast for another 8-10 minutes until the chicken is cooked through.
6
Use a spoon to create a small well in the center of the roasted mixture and carefully crack the egg into the space.
7
Return the pan to the oven and bake for 5-7 minutes, or until the egg white is fully set but the yolk is still soft.
8
Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of fresh parsley before serving.