Grilled Chicken Salad with Roasted Sweet Potato and Avocado

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

Grilled Chicken Salad with Roasted Sweet Potato and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Sweet Potato and Avocado

A vibrant, nutrient-packed salad featuring tender, lightly grilled chicken paired with sweet roasted potato cubes, creamy avocado, and refreshing mixed greens. Topped with a drizzle of olive oil and a squeeze of lemon, this dish perfectly balances flavors and textures while fitting nicely into a light yet satisfying lunch.

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NUTRITION

414kcal
Protein
18g
Fat
23.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/2 medium Sweet Potato

1/4 Avocado

2 cups Mixed Greens

1/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato and toss lightly with a pinch of salt and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    Grill the chicken breast until fully cooked, then slice it thinly.

  • 3

    In a large bowl, combine mixed greens, roasted sweet potato cubes, and quinoa.

  • 4

    Add sliced chicken and diced avocado to the bowl.

  • 5

    Drizzle extra virgin olive oil and lemon juice over the salad. Toss gently to combine.

  • 6

    Season with salt and pepper to taste and serve immediately.

Grilled Chicken Salad with Roasted Sweet Potato and Avocado

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

Grilled Chicken Salad with Roasted Sweet Potato and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Sweet Potato and Avocado

A vibrant, nutrient-packed salad featuring tender, lightly grilled chicken paired with sweet roasted potato cubes, creamy avocado, and refreshing mixed greens. Topped with a drizzle of olive oil and a squeeze of lemon, this dish perfectly balances flavors and textures while fitting nicely into a light yet satisfying lunch.

NUTRITION

414kcal
Protein
18g
Fat
23.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/2 medium Sweet Potato

1/4 Avocado

2 cups Mixed Greens

1/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato and toss lightly with a pinch of salt and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    Grill the chicken breast until fully cooked, then slice it thinly.

  • 3

    In a large bowl, combine mixed greens, roasted sweet potato cubes, and quinoa.

  • 4

    Add sliced chicken and diced avocado to the bowl.

  • 5

    Drizzle extra virgin olive oil and lemon juice over the salad. Toss gently to combine.

  • 6

    Season with salt and pepper to taste and serve immediately.