Grilled Chicken Breast with Roasted Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato and Spinach Salad

Enjoy a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted potatoes and a fresh spinach salad drizzled with a zesty olive oil dressing. The dish balances lean protein with wholesome carbohydrates and vibrant greens, making it a delicious meal that feels both nourishing and vibrant.

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NUTRITION

401kcal
Protein
30g
Fat
17g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

150 grams Yukon Gold Potato

1 cup Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until cooked through and no longer pink in the center.

  • 4

    Meanwhile, preheat your oven to 400°F. Dice the potato into small cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the potatoes in the oven for approximately 20-25 minutes, or until they are tender and slightly crispy on the edges.

  • 6

    Prepare the spinach salad by placing the spinach in a bowl. Drizzle with lemon juice and the remaining olive oil, and season with a pinch of salt and pepper. Toss gently to combine.

  • 7

    Slice the grilled chicken and serve it alongside the roasted potatoes and spinach salad.

Grilled Chicken Breast with Roasted Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato and Spinach Salad

Enjoy a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with tender roasted potatoes and a fresh spinach salad drizzled with a zesty olive oil dressing. The dish balances lean protein with wholesome carbohydrates and vibrant greens, making it a delicious meal that feels both nourishing and vibrant.

NUTRITION

401kcal
Protein
30g
Fat
17g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

150 grams Yukon Gold Potato

1 cup Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until cooked through and no longer pink in the center.

  • 4

    Meanwhile, preheat your oven to 400°F. Dice the potato into small cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the potatoes in the oven for approximately 20-25 minutes, or until they are tender and slightly crispy on the edges.

  • 6

    Prepare the spinach salad by placing the spinach in a bowl. Drizzle with lemon juice and the remaining olive oil, and season with a pinch of salt and pepper. Toss gently to combine.

  • 7

    Slice the grilled chicken and serve it alongside the roasted potatoes and spinach salad.