Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

Savor a vibrant, fresh lunch featuring juicy grilled chicken atop a bed of tender baby spinach mixed with sweet, roasted sweet potatoes, crisp cucumber, and plump cherry tomatoes. Finished with a light drizzle of olive oil and tangy balsamic vinegar, this salad delivers harmonious flavors without the overpowering presence of onions.

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NUTRITION

346kcal
Protein
38.7g
Fat
9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill for the chicken and the oven for the sweet potatoes.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill until cooked through, about 6-7 minutes per side depending on thickness.

  • 3

    Peel and cube the sweet potato into bite-sized pieces. Toss lightly with a pinch of salt and place on a baking sheet. Roast in a preheated oven at 400°F for 20-25 minutes until tender and lightly browned.

  • 4

    While chicken and sweet potatoes are cooking, rinse the baby spinach, cherry tomatoes, and cucumber slices. Arrange them in a salad bowl.

  • 5

    Slice the grilled chicken into strips once rested, and add over the salad.

  • 6

    Add the roasted sweet potato cubes to the salad.

  • 7

    Drizzle the olive oil and balsamic vinegar over the salad and toss gently to combine.

  • 8

    Serve immediately while the components are fresh and flavorful.

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

Savor a vibrant, fresh lunch featuring juicy grilled chicken atop a bed of tender baby spinach mixed with sweet, roasted sweet potatoes, crisp cucumber, and plump cherry tomatoes. Finished with a light drizzle of olive oil and tangy balsamic vinegar, this salad delivers harmonious flavors without the overpowering presence of onions.

NUTRITION

346kcal
Protein
38.7g
Fat
9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill for the chicken and the oven for the sweet potatoes.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill until cooked through, about 6-7 minutes per side depending on thickness.

  • 3

    Peel and cube the sweet potato into bite-sized pieces. Toss lightly with a pinch of salt and place on a baking sheet. Roast in a preheated oven at 400°F for 20-25 minutes until tender and lightly browned.

  • 4

    While chicken and sweet potatoes are cooking, rinse the baby spinach, cherry tomatoes, and cucumber slices. Arrange them in a salad bowl.

  • 5

    Slice the grilled chicken into strips once rested, and add over the salad.

  • 6

    Add the roasted sweet potato cubes to the salad.

  • 7

    Drizzle the olive oil and balsamic vinegar over the salad and toss gently to combine.

  • 8

    Serve immediately while the components are fresh and flavorful.