Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

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

Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

Enjoy a fresh and vibrant lunch featuring tender grilled chicken atop a bed of baby spinach, complemented by the natural sweetness of roasted sweet potato and a subtle crunch of lightly toasted pumpkin seeds. Dressed in a simple olive oil and balsamic drizzle, this salad is a perfect balance of savory, sweet, and nutty notes for a satisfying midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
31.1g
Fat
19.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

2 cups Baby Spinach (60g)

100g Sweet Potato

1/2 tbsp Pumpkin Seeds (5g)

1 tbsp Extra Virgin Olive Oil (15g)

1 tsp Balsamic Vinegar (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired) and grill for about 5-6 minutes on each side until fully cooked.

  • 3

    Preheat the oven to 400°F. Cube the sweet potato and toss with a small drizzle of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.

  • 4

    In a large bowl, add the baby spinach. Slice the grilled chicken into strips or bite-sized pieces and add to the spinach.

  • 5

    Once the sweet potato is roasted, let it cool slightly and add to the salad along with the pumpkin seeds.

  • 6

    Drizzle the extra virgin olive oil and balsamic vinegar over the salad, toss gently to combine, and serve immediately.

Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

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

Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potato and Pumpkin Seeds

Enjoy a fresh and vibrant lunch featuring tender grilled chicken atop a bed of baby spinach, complemented by the natural sweetness of roasted sweet potato and a subtle crunch of lightly toasted pumpkin seeds. Dressed in a simple olive oil and balsamic drizzle, this salad is a perfect balance of savory, sweet, and nutty notes for a satisfying midday meal.

NUTRITION

381kcal
Protein
31.1g
Fat
19.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

2 cups Baby Spinach (60g)

100g Sweet Potato

1/2 tbsp Pumpkin Seeds (5g)

1 tbsp Extra Virgin Olive Oil (15g)

1 tsp Balsamic Vinegar (5g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired) and grill for about 5-6 minutes on each side until fully cooked.

  • 3

    Preheat the oven to 400°F. Cube the sweet potato and toss with a small drizzle of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.

  • 4

    In a large bowl, add the baby spinach. Slice the grilled chicken into strips or bite-sized pieces and add to the spinach.

  • 5

    Once the sweet potato is roasted, let it cool slightly and add to the salad along with the pumpkin seeds.

  • 6

    Drizzle the extra virgin olive oil and balsamic vinegar over the salad, toss gently to combine, and serve immediately.