Name: Rotisserie Chicken with Roasted Sweet Potatoes and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Rotisserie chicken breast; 1 medium Sweet potato; 1.5 cups Broccoli florets; 1 cup Fresh spinach; 1 cup Fresh arugula; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Fresh lemon juice

Rotisserie Chicken with Roasted Sweet Potatoes and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken with Roasted Sweet Potatoes and Broccoli

Oven-roasted sweet potatoes and charred broccoli florets served over a bed of peppery arugula and spinach with tender pulled rotisserie chicken.

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NUTRITION

Protein

52.6g

Fat

15.8g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Rotisserie chicken breast

1 medium Sweet potato

1.5 cups Broccoli florets

1 cup Fresh spinach

1 cup Fresh arugula

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets.
3
Place the sweet potatoes and broccoli on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the vegetables in a single layer and roast for 20-25 minutes, or until the sweet potatoes are tender and the broccoli edges are crispy and charred.
5
While the vegetables roast, remove the skin from the rotisserie chicken and shred the breast meat into bite-sized pieces.
6
In a large serving bowl, combine the fresh spinach and arugula and drizzle with the fresh lemon juice.
7
Top the greens with the warm roasted vegetables and the shredded chicken, tossing gently before serving.