Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

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

Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

Enjoy a vibrant salad featuring tender, crispy almond-coated chicken paired with roasted sweet potatoes and mixed greens, all drizzled with a velvety avocado-yogurt dressing. This dish balances satisfying crunch with silky dressing for a meal that delights your palate while keeping it lean and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
37.2g
Fat
24g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 cup diced Sweet Potato

2 cups Mixed Greens

1/4 Avocado

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the diced sweet potato with half the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Dredge lightly in almond flour for a crispy coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Cook the chicken for about 4-5 minutes per side until golden and fully cooked. Allow it to rest and then slice into strips.

  • 5

    In a blender, combine the avocado, Greek yogurt, lemon juice, a pinch of salt and pepper, and a splash of water if needed to achieve a creamy consistency. Blend until smooth.

  • 6

    Assemble the salad by layering mixed greens and roasted sweet potatoes on a plate. Top with sliced crispy chicken and drizzle the creamy avocado dressing over everything.

  • 7

    Serve immediately and enjoy your balanced and flavorful meal.

Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

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

Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Sweet Potato Salad with Creamy Avocado Dressing

Enjoy a vibrant salad featuring tender, crispy almond-coated chicken paired with roasted sweet potatoes and mixed greens, all drizzled with a velvety avocado-yogurt dressing. This dish balances satisfying crunch with silky dressing for a meal that delights your palate while keeping it lean and nutritious.

NUTRITION

506kcal
Protein
37.2g
Fat
24g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 cup diced Sweet Potato

2 cups Mixed Greens

1/4 Avocado

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the diced sweet potato with half the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Dredge lightly in almond flour for a crispy coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Cook the chicken for about 4-5 minutes per side until golden and fully cooked. Allow it to rest and then slice into strips.

  • 5

    In a blender, combine the avocado, Greek yogurt, lemon juice, a pinch of salt and pepper, and a splash of water if needed to achieve a creamy consistency. Blend until smooth.

  • 6

    Assemble the salad by layering mixed greens and roasted sweet potatoes on a plate. Top with sliced crispy chicken and drizzle the creamy avocado dressing over everything.

  • 7

    Serve immediately and enjoy your balanced and flavorful meal.