Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

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

Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

Enjoy a vibrant mix of peppery arugula topped with succulent lemon-herb grilled chicken and roasted sweet potatoes. This dish balances savory and tangy flavors with a hint of smoky char from the roasted potatoes. Perfect as a healthy dinner option that is both satisfying and nutrient-dense.

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NUTRITION

440kcal
Protein
38.3g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

2 cups Arugula

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato, then toss with half of the olive oil, garlic powder, and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    Meanwhile, preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill the chicken for about 6-7 minutes per side until fully cooked and beautifully charred.

  • 3

    Once the chicken is done, slice it into strips. In a large bowl, combine the arugula with the remaining olive oil and lemon juice, tossing to coat evenly.

  • 4

    Plate the dressed arugula, add the sliced grilled chicken on top, and finish with the roasted sweet potato cubes. Serve immediately.

Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

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

Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Peppery Arugula Salad with Lemon-Herb Grilled Chicken and Roasted Sweet Potatoes

Enjoy a vibrant mix of peppery arugula topped with succulent lemon-herb grilled chicken and roasted sweet potatoes. This dish balances savory and tangy flavors with a hint of smoky char from the roasted potatoes. Perfect as a healthy dinner option that is both satisfying and nutrient-dense.

NUTRITION

440kcal
Protein
38.3g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

2 cups Arugula

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato, then toss with half of the olive oil, garlic powder, and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    Meanwhile, preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill the chicken for about 6-7 minutes per side until fully cooked and beautifully charred.

  • 3

    Once the chicken is done, slice it into strips. In a large bowl, combine the arugula with the remaining olive oil and lemon juice, tossing to coat evenly.

  • 4

    Plate the dressed arugula, add the sliced grilled chicken on top, and finish with the roasted sweet potato cubes. Serve immediately.