Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

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

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

Enjoy a refreshing and satisfying lunch featuring tender grilled chicken paired with fluffy quinoa, sweet roasted sweet potato cubes, and a bed of crisp mixed greens. A light drizzle of olive oil and fresh lemon juice enhances the natural flavors, making this salad a balanced and delicious option packed with lean protein and wholesome carbohydrates.

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NUTRITION

435kcal
Protein
41.7g
Fat
10.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Roasted Sweet Potato

1 cup Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and your preferred herbs.

  • 2

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Peel and dice the sweet potato into bite-sized cubes. Toss the cubes lightly with a pinch of salt and a tiny drizzle of olive oil, then roast in a preheated oven at 400°F for about 20-25 minutes until tender and lightly caramelized.

  • 5

    In a large bowl, combine the mixed greens with the cooked quinoa and roasted sweet potato.

  • 6

    Slice the grilled chicken and add it to the salad. Drizzle with olive oil and lemon juice, then toss to combine all flavors.

  • 7

    Serve immediately, enjoying the blend of warm and cool textures and flavors.

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

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

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

Enjoy a refreshing and satisfying lunch featuring tender grilled chicken paired with fluffy quinoa, sweet roasted sweet potato cubes, and a bed of crisp mixed greens. A light drizzle of olive oil and fresh lemon juice enhances the natural flavors, making this salad a balanced and delicious option packed with lean protein and wholesome carbohydrates.

NUTRITION

435kcal
Protein
41.7g
Fat
10.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Roasted Sweet Potato

1 cup Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and your preferred herbs.

  • 2

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Peel and dice the sweet potato into bite-sized cubes. Toss the cubes lightly with a pinch of salt and a tiny drizzle of olive oil, then roast in a preheated oven at 400°F for about 20-25 minutes until tender and lightly caramelized.

  • 5

    In a large bowl, combine the mixed greens with the cooked quinoa and roasted sweet potato.

  • 6

    Slice the grilled chicken and add it to the salad. Drizzle with olive oil and lemon juice, then toss to combine all flavors.

  • 7

    Serve immediately, enjoying the blend of warm and cool textures and flavors.