YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Sweet Potato and Kale Salad
Savor tender, grilled chicken breast paired with a light serving of roasted sweet potato and a fresh kale salad accented by a perfectly soft-boiled egg. This well-balanced lunch offers a vibrant medley of flavors and textures, delivering a satisfying meal that aligns with your nutritional needs.
INGREDIENTS
2.75 oz Chicken Breast (skinless)
40 g Sweet Potato
1 cup chopped Kale
1 soft-boiled Egg
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear.
Meanwhile, preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the 40 g piece of sweet potato with a drizzle of olive oil, salt, and pepper, and roast for 12-15 minutes until tender.
Prepare the kale by massaging it with a tiny amount of olive oil and lemon juice for tenderness.
Soft-boil the egg by placing it in boiling water for 6-7 minutes, then cool under running water and peel.
Slice the soft-boiled egg and combine with the kale on a plate. Arrange the roasted sweet potato and grilled chicken alongside.
Serve immediately and enjoy your vibrant, balanced lunch.