Grilled Chicken and Roasted Potato Salad with Baby Spinach

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

Grilled Chicken and Roasted Potato Salad with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Baby Spinach

Enjoy a bright, refreshing salad featuring tender grilled chicken, crisp roasted potato, and vibrant baby spinach, all tossed in a simple olive oil dressing. This dish offers a clean, light yet satisfying combination of textures and flavors perfect for a balanced midday meal.

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NUTRITION

263kcal
Protein
16.9g
Fat
15.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast (~57g)

1 small Potato (~80g)

1 cup Baby Spinach (~30g)

1 tablespoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until fully cooked. Let rest and then slice into strips.

  • 3

    Meanwhile, preheat the oven to 400°F. Dice the small potato into bite-size chunks, toss lightly with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 4

    In a bowl, combine the baby spinach with the roasted potato chunks. Drizzle with any remaining olive oil from the roasting, and toss gently.

  • 5

    Top the salad with the grilled chicken slices and serve immediately.

Grilled Chicken and Roasted Potato Salad with Baby Spinach

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

Grilled Chicken and Roasted Potato Salad with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Baby Spinach

Enjoy a bright, refreshing salad featuring tender grilled chicken, crisp roasted potato, and vibrant baby spinach, all tossed in a simple olive oil dressing. This dish offers a clean, light yet satisfying combination of textures and flavors perfect for a balanced midday meal.

NUTRITION

263kcal
Protein
16.9g
Fat
15.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast (~57g)

1 small Potato (~80g)

1 cup Baby Spinach (~30g)

1 tablespoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until fully cooked. Let rest and then slice into strips.

  • 3

    Meanwhile, preheat the oven to 400°F. Dice the small potato into bite-size chunks, toss lightly with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 4

    In a bowl, combine the baby spinach with the roasted potato chunks. Drizzle with any remaining olive oil from the roasting, and toss gently.

  • 5

    Top the salad with the grilled chicken slices and serve immediately.