YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Sweet Potatoes and Mixed Greens
Savor the delightful balance of a perfectly grilled chicken breast paired with tender roasted sweet potatoes and a refreshing mixed greens salad. The dish is accentuated with a light, tangy Greek yogurt dressing and a hint of crumbled feta, creating a harmonious blend of savory and slightly sweet elements.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
2 cups Mixed Greens
2 tbsp Nonfat Greek Yogurt
0.5 oz Feta Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cut the sweet potato into cubes. Toss them in olive oil, a pinch of salt, and pepper, then spread evenly on a baking sheet.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, season the chicken breast with salt, pepper, and your choice of herbs.
Grill the chicken breast over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
In a bowl, combine the mixed greens with a drizzle of the remaining Greek yogurt to lightly coat the leaves as a dressing.
Plate the mixed greens, top with the sliced grilled chicken, add the roasted sweet potatoes, and sprinkle crumbled feta cheese over the dish.
Serve immediately and enjoy your balanced, satisfying lunch.