YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Roasted Vegetable Salad with Greek Yogurt Dressing
Enjoy a vibrant salad combining tender grilled chicken with a medley of crisp mixed greens, juicy cherry tomatoes, cool cucumber, and sweet roasted red bell pepper and sweet potato. This dish is finished with a creamy Greek yogurt dressing enhanced with a touch of olive oil, offering a fresh, balanced flavor that's satisfying and energizing.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1/2 cup Red Bell Pepper
2 tbsp Plain Nonfat Greek Yogurt
1/4 cup Roasted Sweet Potato
2 tsp Olive Oil
PREPARATION
Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper (optional).
Grill the chicken for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, let it rest before slicing.
Preheat the oven to 400°F. Toss sweet potato cubes with a drizzle of olive oil, a pinch of salt, and pepper, then roast on a baking sheet for about 15-20 minutes until tender.
In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.
For the dressing, whisk together the plain nonfat Greek yogurt with the remaining olive oil. Optionally season with a dash of salt, pepper, and a squeeze of lemon.
Slice the grilled chicken and add to the salad along with the roasted sweet potato. Drizzle the Greek yogurt dressing over the salad and gently toss to combine.
Serve immediately and enjoy the fresh flavors of the grilled chicken and roasted vegetables.