Grilled Chicken and Roasted Potato Bowl with Fresh Greens

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

Grilled Chicken and Roasted Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Bowl with Fresh Greens

Enjoy a vibrant bowl featuring tender grilled chicken, crispy roasted baby potato, a slice of toasted sourdough, and a refreshing mix of greens topped with creamy avocado. This balanced lunch offers a satisfying blend of textures and flavors, perfect for fueling your day.

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NUTRITION

424kcal
Protein
34.5g
Fat
11.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Baby Potato (150g)

1 slice Sourdough Bread (40g)

2 cups Mixed Greens (50g)

1/4 Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the potatoes.

  • 2

    Wash the baby potato and cut it into halves. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Place the potato halves on a baking sheet and roast for about 20-25 minutes until tender and lightly crispy.

  • 4

    Season the chicken breast lightly with your preferred herbs, salt, and pepper.

  • 5

    Grill the chicken breast over medium-high heat for about 6-7 minutes per side or until cooked through and juices run clear.

  • 6

    While the chicken and potatoes are cooking, toast the sourdough slice until golden brown.

  • 7

    Assemble your bowl by layering the mixed greens, topping with sliced grilled chicken, roasted potatoes, and a few slices of toasted sourdough on the side.

  • 8

    Finish by adding slices of avocado on top for creaminess, and drizzle a light vinaigrette if desired.

Grilled Chicken and Roasted Potato Bowl with Fresh Greens

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

Grilled Chicken and Roasted Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Bowl with Fresh Greens

Enjoy a vibrant bowl featuring tender grilled chicken, crispy roasted baby potato, a slice of toasted sourdough, and a refreshing mix of greens topped with creamy avocado. This balanced lunch offers a satisfying blend of textures and flavors, perfect for fueling your day.

NUTRITION

424kcal
Protein
34.5g
Fat
11.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Baby Potato (150g)

1 slice Sourdough Bread (40g)

2 cups Mixed Greens (50g)

1/4 Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the potatoes.

  • 2

    Wash the baby potato and cut it into halves. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Place the potato halves on a baking sheet and roast for about 20-25 minutes until tender and lightly crispy.

  • 4

    Season the chicken breast lightly with your preferred herbs, salt, and pepper.

  • 5

    Grill the chicken breast over medium-high heat for about 6-7 minutes per side or until cooked through and juices run clear.

  • 6

    While the chicken and potatoes are cooking, toast the sourdough slice until golden brown.

  • 7

    Assemble your bowl by layering the mixed greens, topping with sliced grilled chicken, roasted potatoes, and a few slices of toasted sourdough on the side.

  • 8

    Finish by adding slices of avocado on top for creaminess, and drizzle a light vinaigrette if desired.