Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

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

Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

Enjoy a balanced, flavorful lunch featuring a juicy grilled chicken breast paired with crispy roasted sweet potato fries and a refreshing crunchy slaw, all harmonized with a light and tangy yogurt dressing.

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NUTRITION

508kcal
Protein
61.6g
Fat
10.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (raw)

1 medium Sweet Potato

1 tsp Olive Oil

1 cup shredded Red Cabbage

1 medium Carrot

2 oz Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into fry-like strips and toss with olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the sweet potato fries in the preheated oven for about 20-25 minutes, turning halfway through, until they are crispy on the edges.

  • 4

    While the fries are roasting, season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken breast on a preheated grill or grill pan over medium-high heat for around 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.

  • 6

    Prepare the slaw by combining shredded red cabbage and grated carrot in a bowl. In a small bowl, mix the Greek yogurt with apple cider vinegar, a pinch of salt, and pepper. Toss the salad with the dressing.

  • 7

    Plate the sliced chicken breast alongside a serving of roasted sweet potato fries and a generous portion of the crunchy slaw.

Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

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

Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato Fries and Crunchy Slaw

Enjoy a balanced, flavorful lunch featuring a juicy grilled chicken breast paired with crispy roasted sweet potato fries and a refreshing crunchy slaw, all harmonized with a light and tangy yogurt dressing.

NUTRITION

508kcal
Protein
61.6g
Fat
10.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (raw)

1 medium Sweet Potato

1 tsp Olive Oil

1 cup shredded Red Cabbage

1 medium Carrot

2 oz Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into fry-like strips and toss with olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the sweet potato fries in the preheated oven for about 20-25 minutes, turning halfway through, until they are crispy on the edges.

  • 4

    While the fries are roasting, season the chicken breast lightly with salt and pepper.

  • 5

    Grill the chicken breast on a preheated grill or grill pan over medium-high heat for around 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.

  • 6

    Prepare the slaw by combining shredded red cabbage and grated carrot in a bowl. In a small bowl, mix the Greek yogurt with apple cider vinegar, a pinch of salt, and pepper. Toss the salad with the dressing.

  • 7

    Plate the sliced chicken breast alongside a serving of roasted sweet potato fries and a generous portion of the crunchy slaw.