Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

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

Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

Enjoy a light yet satisfying lunch bowl featuring perfectly grilled chicken paired with crispy roasted potato, fresh chopped tomatoes, red onions, and bell peppers. Finished with a tangy Greek yogurt drizzle and a hint of olive oil, this bowl delivers a delightful blend of savory flavors and textures for an appealing and balanced meal.

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NUTRITION

386kcal
Protein
44.7g
Fat
9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato

1 medium Tomato

1/4 Red Onion

1 portion Bell Pepper (approx. 30g)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato and cut it into bite-sized cubes.

  • 2

    Toss the potato cubes with a drizzle of olive oil, salt, and pepper, then roast on a lined baking sheet for about 20-25 minutes until golden and crispy.

  • 3

    Meanwhile, season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon if desired). Grill the chicken over medium heat for about 6-7 minutes per side until fully cooked.

  • 4

    While the chicken and potatoes are cooking, slice the tomato, red onion, and bell pepper into bite-sized pieces.

  • 5

    In a bowl, combine the roasted potatoes, chopped vegetables, and sliced grilled chicken.

  • 6

    Drizzle the nonfat Greek yogurt over the top as a tangy dressing, toss gently to combine, and serve immediately.

Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

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

Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Bowl with Fresh Vegetables

Enjoy a light yet satisfying lunch bowl featuring perfectly grilled chicken paired with crispy roasted potato, fresh chopped tomatoes, red onions, and bell peppers. Finished with a tangy Greek yogurt drizzle and a hint of olive oil, this bowl delivers a delightful blend of savory flavors and textures for an appealing and balanced meal.

NUTRITION

386kcal
Protein
44.7g
Fat
9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato

1 medium Tomato

1/4 Red Onion

1 portion Bell Pepper (approx. 30g)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato and cut it into bite-sized cubes.

  • 2

    Toss the potato cubes with a drizzle of olive oil, salt, and pepper, then roast on a lined baking sheet for about 20-25 minutes until golden and crispy.

  • 3

    Meanwhile, season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon if desired). Grill the chicken over medium heat for about 6-7 minutes per side until fully cooked.

  • 4

    While the chicken and potatoes are cooking, slice the tomato, red onion, and bell pepper into bite-sized pieces.

  • 5

    In a bowl, combine the roasted potatoes, chopped vegetables, and sliced grilled chicken.

  • 6

    Drizzle the nonfat Greek yogurt over the top as a tangy dressing, toss gently to combine, and serve immediately.