Name: Baked Sweet Potato with Toasted Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 5 oz cooked chicken breast; 0.5 oz pecans; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Baked Sweet Potato with Toasted Pecans

Oven-roasted sweet potato stuffed with tender shredded chicken and topped with crunchy toasted pecans for a comforting and savory-sweet meal.

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NUTRITION

Protein

49.0g

Fat

18.4g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

5 oz cooked chicken breast

0.5 oz pecans

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the sweet potato thoroughly and pierce the skin several times with a fork to allow steam to escape.
3
Rub the outside of the potato with the extra virgin olive oil and a pinch of sea salt.
4
Place the potato on a parchment-lined baking sheet and roast for 45 to 50 minutes, or until the center is soft when pierced with a knife.
5
While the potato is roasting, place the pecans in a small dry skillet over medium heat and toast for 3 to 5 minutes until fragrant and slightly darkened.
6
Remove the sweet potato from the oven, slice it down the center, and gently fluff the inside with a fork.
7
Place the shredded cooked chicken inside the potato, then sprinkle with the remaining sea salt, black pepper, and ground cinnamon.
8
Top the stuffed potato with the toasted pecans and freshly chopped parsley before serving.