Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

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

Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

A light and refreshing salad that pairs tender grilled chicken with roasted sweet potato cubes, crisp mixed greens, and juicy cherry tomatoes, all lightly tossed with creamy avocado and finished with a tangy balsamic dressing. This dish offers a perfect balance of flavors and textures while keeping the meal lean and energizing.

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NUTRITION

344kcal
Protein
16.6g
Fat
19.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

0.5 medium Sweet Potato (roasted)

1 cup Mixed Greens

0.5 cup Cherry Tomatoes (halved)

1/8 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast lightly with your favorite herbs and grill it until fully cooked. Once cooled, slice into thin strips.

  • 3

    In a large bowl, combine the mixed greens and halved cherry tomatoes.

  • 4

    Add the roasted sweet potato cubes and grilled chicken strips to the salad.

  • 5

    Gently toss in sliced avocado. Drizzle the extra virgin olive oil and balsamic vinegar over the salad.

  • 6

    Toss lightly to mix all flavors and serve immediately.

Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

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

Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Sweet Potato and Fresh Greens

A light and refreshing salad that pairs tender grilled chicken with roasted sweet potato cubes, crisp mixed greens, and juicy cherry tomatoes, all lightly tossed with creamy avocado and finished with a tangy balsamic dressing. This dish offers a perfect balance of flavors and textures while keeping the meal lean and energizing.

NUTRITION

344kcal
Protein
16.6g
Fat
19.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

0.5 medium Sweet Potato (roasted)

1 cup Mixed Greens

0.5 cup Cherry Tomatoes (halved)

1/8 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast lightly with your favorite herbs and grill it until fully cooked. Once cooled, slice into thin strips.

  • 3

    In a large bowl, combine the mixed greens and halved cherry tomatoes.

  • 4

    Add the roasted sweet potato cubes and grilled chicken strips to the salad.

  • 5

    Gently toss in sliced avocado. Drizzle the extra virgin olive oil and balsamic vinegar over the salad.

  • 6

    Toss lightly to mix all flavors and serve immediately.