Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

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

Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

Oven-roasted chicken breast and sweet potatoes seasoned with garlic and herbs, served over fresh baby spinach with perfectly caramelized onions.

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NUTRITION

448kcal
Protein
40.4g
Fat
15.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1 cup cubed Sweet Potato

0.5 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

2 cups Baby Spinach

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and thinly slice the red onion.

  • 3

    Mince the garlic and toss it with the potatoes, onions, and half of the olive oil.

  • 4

    Season the chicken breast with dried herbs, salt, and pepper, then place it on the baking sheet.

  • 5

    Arrange the vegetables around the chicken and drizzle the remaining oil over the meat.

  • 6

    Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are tender.

  • 7

    Place the fresh baby spinach on a plate and top with the roasted chicken and vegetables.

Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

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

Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Sweet Potato and Onions

Oven-roasted chicken breast and sweet potatoes seasoned with garlic and herbs, served over fresh baby spinach with perfectly caramelized onions.

NUTRITION

448kcal
Protein
40.4g
Fat
15.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1 cup cubed Sweet Potato

0.5 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

2 cups Baby Spinach

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and thinly slice the red onion.

  • 3

    Mince the garlic and toss it with the potatoes, onions, and half of the olive oil.

  • 4

    Season the chicken breast with dried herbs, salt, and pepper, then place it on the baking sheet.

  • 5

    Arrange the vegetables around the chicken and drizzle the remaining oil over the meat.

  • 6

    Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are tender.

  • 7

    Place the fresh baby spinach on a plate and top with the roasted chicken and vegetables.