Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

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

Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

Enjoy a vibrant and satisfying salad where tender grilled chicken meets naturally sweet roasted sweet potato cubes and juicy pineapple chunks atop a bed of fresh mixed greens. Finished with a bright lemon-olive oil vinaigrette, this dish balances savory and subtly sweet flavors for a light, energizing lunch.

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NUTRITION

402kcal
Protein
37.5g
Fat
15.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

1/2 cup Pineapple Chunks

1 cup Mixed Greens

2.5 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked. Let it rest before slicing.

  • 3

    Preheat the oven to 400°F. Toss diced sweet potato with a touch of olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine mixed greens with pineapple chunks.

  • 5

    Slice the grilled chicken into strips and add to the salad along with the roasted sweet potato.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette. Drizzle over the salad.

  • 7

    Toss gently to combine all flavors. Serve immediately and enjoy your balanced, flavor-packed lunch.

Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

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

Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Salad with Pineapple

Enjoy a vibrant and satisfying salad where tender grilled chicken meets naturally sweet roasted sweet potato cubes and juicy pineapple chunks atop a bed of fresh mixed greens. Finished with a bright lemon-olive oil vinaigrette, this dish balances savory and subtly sweet flavors for a light, energizing lunch.

NUTRITION

402kcal
Protein
37.5g
Fat
15.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

1/2 cup Pineapple Chunks

1 cup Mixed Greens

2.5 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked. Let it rest before slicing.

  • 3

    Preheat the oven to 400°F. Toss diced sweet potato with a touch of olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine mixed greens with pineapple chunks.

  • 5

    Slice the grilled chicken into strips and add to the salad along with the roasted sweet potato.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette. Drizzle over the salad.

  • 7

    Toss gently to combine all flavors. Serve immediately and enjoy your balanced, flavor-packed lunch.