Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

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

Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

Savor this wholesome lunch featuring a perfectly grilled chicken breast paired with tender roasted sweet potatoes and a vibrant, creamy white bean salad accented with fresh red bell pepper, red onion, parsley, zesty lemon dressing, and a rich avocado addition. A satisfying and balanced medley of flavors and textures designed to nourish and delight.

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NUTRITION

1,096kcal
Protein
76.1g
Fat
61.5g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 medium Sweet Potato (114g)

1 tsp Olive Oil (4.5g) for roasting

1/3 cup White Beans (~80g)

1/2 medium Red Bell Pepper (~75g)

1/4 small Red Onion (~25g)

2 tbsp Olive Oil (27g total) for dressing

2 tbsp Fat-Free Greek Yogurt

1 medium Avocado (136g)

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat grill to medium-high heat and oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    For the creamy white bean salad, rinse and drain the white beans. In a bowl, combine the beans with diced red bell pepper, finely chopped red onion, and chopped fresh parsley.

  • 5

    In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, and 2 tablespoons of fat-free Greek yogurt to form a light dressing. Adjust salt and pepper to taste.

  • 6

    Add the dressing to the bean mixture and gently toss to combine. Cube the avocado and fold it into the salad just before serving to maintain its texture.

  • 7

    Plate the sliced grilled chicken alongside the roasted sweet potatoes and a generous portion of the creamy white bean salad. Enjoy your flavorful and balanced lunch!

Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

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

Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potatoes and Creamy White Bean Salad

Savor this wholesome lunch featuring a perfectly grilled chicken breast paired with tender roasted sweet potatoes and a vibrant, creamy white bean salad accented with fresh red bell pepper, red onion, parsley, zesty lemon dressing, and a rich avocado addition. A satisfying and balanced medley of flavors and textures designed to nourish and delight.

NUTRITION

1,096kcal
Protein
76.1g
Fat
61.5g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 medium Sweet Potato (114g)

1 tsp Olive Oil (4.5g) for roasting

1/3 cup White Beans (~80g)

1/2 medium Red Bell Pepper (~75g)

1/4 small Red Onion (~25g)

2 tbsp Olive Oil (27g total) for dressing

2 tbsp Fat-Free Greek Yogurt

1 medium Avocado (136g)

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat grill to medium-high heat and oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs. Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    For the creamy white bean salad, rinse and drain the white beans. In a bowl, combine the beans with diced red bell pepper, finely chopped red onion, and chopped fresh parsley.

  • 5

    In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, and 2 tablespoons of fat-free Greek yogurt to form a light dressing. Adjust salt and pepper to taste.

  • 6

    Add the dressing to the bean mixture and gently toss to combine. Cube the avocado and fold it into the salad just before serving to maintain its texture.

  • 7

    Plate the sliced grilled chicken alongside the roasted sweet potatoes and a generous portion of the creamy white bean salad. Enjoy your flavorful and balanced lunch!