Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

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

Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

Grilled chicken and sweet potatoes roasted with broccoli, finished with a touch of honey for a lovely caramelized glaze.

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NUTRITION

325kcal
Protein
17g
Fat
10.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1.8 ounces Chicken Breast

150 grams Sweet Potato

100 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Raw Honey

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for about twenty minutes until the potatoes are fork-tender.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper and cook on a preheated grill pan over medium-high heat for five minutes per side.

  • 5

    Brush the chicken with honey during the final minute of cooking to create a light sweet glaze.

  • 6

    Slice the grilled chicken and arrange it in a bowl with the roasted vegetables.

Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

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

Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Roasted Broccoli

Grilled chicken and sweet potatoes roasted with broccoli, finished with a touch of honey for a lovely caramelized glaze.

NUTRITION

325kcal
Protein
17g
Fat
10.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1.8 ounces Chicken Breast

150 grams Sweet Potato

100 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Raw Honey

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for about twenty minutes until the potatoes are fork-tender.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper and cook on a preheated grill pan over medium-high heat for five minutes per side.

  • 5

    Brush the chicken with honey during the final minute of cooking to create a light sweet glaze.

  • 6

    Slice the grilled chicken and arrange it in a bowl with the roasted vegetables.