YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Roasted Sweet Potato and Bacon Salad
Enjoy a balanced and savory lunch featuring juicy grilled chicken thighs paired with tender roasted sweet potato and a crisp salad accented with smoky bacon and red onions. This dish harmonizes hearty protein with a subtle sweetness and tangy dressing, perfect for a satisfying meal that supports your nutrition goals.
INGREDIENTS
6 oz Chicken Thighs (skinless)
1 slice Bacon (cooked)
1/2 medium Sweet Potato
1 cup Mixed Salad Greens
2 slices Red Onion
1 tsp Olive Oil
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat. Pat the chicken thighs dry and season generously with salt and pepper.
Grill the chicken thighs for about 6-7 minutes per side, or until fully cooked and nicely charred. Allow them to rest for a few minutes before slicing.
Preheat your oven to 400°F. Cube the sweet potato and toss with a tiny drizzle of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
In a small pan, warm the bacon over medium heat until it becomes crisp. Remove and let it cool before crumbling into pieces.
Assemble the salad by placing the mixed greens and thinly sliced red onions in a bowl. Add the roasted sweet potato cubes and crumbled bacon.
Drizzle the salad with a blend of olive oil and lemon juice, and season with a bit of salt and pepper. Toss gently to combine the flavors.
Slice the grilled chicken thighs and serve them on top of the salad. Enjoy your balanced and protein-packed lunch!