Name: Roasted Sweet Potato and Kale Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Sweet potato; 2 cups Kale; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice; 1 tsp Apple cider vinegar

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Bowl

Oven-roasted sweet potato cubes and seasoned chicken breast served over a bed of tender sautéed kale with a bright, zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

13.1g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

2 cups Kale

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Apple cider vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and dice the sweet potato into 1-inch cubes, and cut the chicken breast into bite-sized pieces.
3
Toss the sweet potato and chicken with half of the olive oil, garlic powder, sea salt, and black pepper directly on the baking sheet.
4
Roast in the oven for 20-25 minutes until the chicken is cooked through and the sweet potatoes are golden and soft.
5
While the tray roasts, remove the tough stems from the kale and tear the leaves into small pieces.
6
Heat the remaining olive oil in a skillet over medium heat, add the kale and apple cider vinegar, and sauté for 3-5 minutes until tender.
7
Divide the sautéed kale between bowls, top with the roasted chicken and sweet potatoes, and finish with a fresh squeeze of lemon juice.