Grilled Chicken Breast with Beet and Arugula Salad

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

Grilled Chicken Breast with Beet and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Beet and Arugula Salad

Savor the delicate char of grilled chicken breast paired with the earthy sweetness of roasted beets and tender cubes of sweet potato tossed in fresh, peppery arugula. Finished with a simple olive oil and lemon dressing, this vibrant salad offers a perfect blend of flavors and textures for a light yet satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
37.9g
Fat
13.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Beet, cooked

1 cup Arugula

1/2 medium Sweet Potato, baked

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken cooks, peel and dice the beet into bite-sized pieces. If not already cooked, roast the beets in a preheated oven at 400°F for 25-30 minutes until tender.

  • 4

    Peel and cube the sweet potato, then roast in the oven alongside the beet for about 20 minutes until soft and lightly browned.

  • 5

    In a large mixing bowl, combine the arugula, roasted beet, and sweet potato cubes.

  • 6

    Prepare the dressing by whisking together olive oil, lemon juice, and a pinch of salt and pepper. Drizzle over the salad and toss gently.

  • 7

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.

Grilled Chicken Breast with Beet and Arugula Salad

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

Grilled Chicken Breast with Beet and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Beet and Arugula Salad

Savor the delicate char of grilled chicken breast paired with the earthy sweetness of roasted beets and tender cubes of sweet potato tossed in fresh, peppery arugula. Finished with a simple olive oil and lemon dressing, this vibrant salad offers a perfect blend of flavors and textures for a light yet satisfying lunch.

NUTRITION

379kcal
Protein
37.9g
Fat
13.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Beet, cooked

1 cup Arugula

1/2 medium Sweet Potato, baked

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken cooks, peel and dice the beet into bite-sized pieces. If not already cooked, roast the beets in a preheated oven at 400°F for 25-30 minutes until tender.

  • 4

    Peel and cube the sweet potato, then roast in the oven alongside the beet for about 20 minutes until soft and lightly browned.

  • 5

    In a large mixing bowl, combine the arugula, roasted beet, and sweet potato cubes.

  • 6

    Prepare the dressing by whisking together olive oil, lemon juice, and a pinch of salt and pepper. Drizzle over the salad and toss gently.

  • 7

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.