Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

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

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

Enjoy a vibrant and hearty salad featuring tender grilled chicken breast paired with fluffy quinoa and naturally sweet roasted sweet potatoes. The mix of crisp greens and juicy veggies tossed in a bright olive oil-lemon dressing makes for a satisfying, colorful lunch that's as nutritious as it is delicious.

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NUTRITION

517kcal
Protein
30.1g
Fat
20.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Sweet Potatoes

2 cups Mixed Greens

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa by heating it if desired or using it at room temperature.

  • 4

    If not already roasted, toss diced sweet potatoes with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 25-30 minutes until tender.

  • 5

    In a large bowl, combine mixed greens, quinoa, and roasted sweet potatoes. Drizzle with extra virgin olive oil and lemon juice, then toss gently to coat.

  • 6

    Slice the grilled chicken breast and arrange on top of the salad. Season with a bit more salt and pepper if needed, and serve immediately.

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

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

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potatoes

Enjoy a vibrant and hearty salad featuring tender grilled chicken breast paired with fluffy quinoa and naturally sweet roasted sweet potatoes. The mix of crisp greens and juicy veggies tossed in a bright olive oil-lemon dressing makes for a satisfying, colorful lunch that's as nutritious as it is delicious.

NUTRITION

517kcal
Protein
30.1g
Fat
20.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Sweet Potatoes

2 cups Mixed Greens

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa by heating it if desired or using it at room temperature.

  • 4

    If not already roasted, toss diced sweet potatoes with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 25-30 minutes until tender.

  • 5

    In a large bowl, combine mixed greens, quinoa, and roasted sweet potatoes. Drizzle with extra virgin olive oil and lemon juice, then toss gently to coat.

  • 6

    Slice the grilled chicken breast and arrange on top of the salad. Season with a bit more salt and pepper if needed, and serve immediately.