Roasted Chicken and Sweet Potato Harvest Salad

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

Roasted Chicken and Sweet Potato Harvest Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Sweet Potato Harvest Salad

Enjoy a hearty and nutritious salad featuring tender roasted chicken paired with naturally sweet roasted sweet potato, fresh mixed greens, and a light olive oil dressing. This dish balances savory and sweet flavors, making it a perfect meal any time of day.

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NUTRITION

341kcal
Protein
45.2g
Fat
9.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Sweet Potato

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

Slice of Red Onion

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet, season with salt and pepper (and any preferred herbs), and roast in the oven for about 20-25 minutes or until fully cooked.

  • 3

    At the same time, toss the halved sweet potato with a pinch of salt and a drizzle of olive oil, then spread it on another baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Once the chicken and sweet potato are cooked, let them cool slightly. Slice the chicken into strips.

  • 5

    In a large bowl, combine the mixed greens and red onion slices. Add the roasted sweet potato chunks and chicken strips.

  • 6

    Drizzle with a teaspoon of extra virgin olive oil (and add a splash of apple cider vinegar if desired), then toss gently to combine.

  • 7

    Serve immediately and enjoy your nutrient-packed, flavorful harvest salad.

Roasted Chicken and Sweet Potato Harvest Salad

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

Roasted Chicken and Sweet Potato Harvest Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Sweet Potato Harvest Salad

Enjoy a hearty and nutritious salad featuring tender roasted chicken paired with naturally sweet roasted sweet potato, fresh mixed greens, and a light olive oil dressing. This dish balances savory and sweet flavors, making it a perfect meal any time of day.

NUTRITION

341kcal
Protein
45.2g
Fat
9.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Sweet Potato

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

Slice of Red Onion

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet, season with salt and pepper (and any preferred herbs), and roast in the oven for about 20-25 minutes or until fully cooked.

  • 3

    At the same time, toss the halved sweet potato with a pinch of salt and a drizzle of olive oil, then spread it on another baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.

  • 4

    Once the chicken and sweet potato are cooked, let them cool slightly. Slice the chicken into strips.

  • 5

    In a large bowl, combine the mixed greens and red onion slices. Add the roasted sweet potato chunks and chicken strips.

  • 6

    Drizzle with a teaspoon of extra virgin olive oil (and add a splash of apple cider vinegar if desired), then toss gently to combine.

  • 7

    Serve immediately and enjoy your nutrient-packed, flavorful harvest salad.