YOUR SOLIN GENERATED RECIPE
Zesty Lemon-Herb Chicken & Sweet Potato Power Bowl
Pan-seared chicken breast and roasted sweet potatoes served over wilted spinach with a silky avocado finish for a vibrant, nutrient-dense meal.
INGREDIENTS
5 oz Chicken breast
0.5 cup Sweet potato
1 tsp Olive oil
2 cup Baby spinach
0.25 whole Avocado
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, a pinch of sea salt, and black pepper.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.
Season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.
During the last minute of cooking, add the baby spinach to the skillet and sauté just until wilted.
Slice the chicken and arrange it in a bowl with the roasted sweet potatoes and wilted spinach.
Top with fresh avocado slices and a bright squeeze of lemon juice before serving.