YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Roasted Sweet Potato and Mixed Greens
A refreshing, colorful lunch salad featuring tender grilled chicken atop a bed of crisp mixed greens, complemented by sweet roasted potato cubes and a light drizzle of olive oil and avocado for a delicious, balanced finish.
INGREDIENTS
2 ounces Chicken Breast (≈57g)
1 medium Sweet Potato (≈114g)
1 cup Mixed Greens (≈50g)
2 teaspoons Extra Virgin Olive Oil (≈9g)
1/8 medium Avocado (≈15g)
PREPARATION
Preheat the oven to 400°F for the sweet potato.
Peel (if desired) and cube the sweet potato, toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes until tender and lightly caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper. Grill the chicken over medium-high heat until fully cooked (about 3-4 minutes per side).
Allow the chicken to rest for a few minutes before slicing thinly.
In a bowl, combine 1 cup of mixed greens with the roasted sweet potato cubes.
Drizzle the extra olive oil (from the 2 teaspoons) over the salad for extra flavor.
Top the salad with the grilled chicken slices and garnish with thin slices of avocado.
Serve immediately and enjoy your nutrient-balanced lunch.