Grilled Chicken and Roasted Sweet Potato Spinach Salad

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

Grilled Chicken and Roasted Sweet Potato Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Spinach Salad

Enjoy a vibrant salad featuring tender grilled chicken paired with caramelized roasted sweet potato and crisp baby spinach. Accented with a light Greek yogurt dressing, a sprinkle of fresh blueberries, sweet roasted carrots, and half a hard-boiled egg, this meal offers a balanced mix of flavors and textures perfect for a satisfying lunch.

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NUTRITION

385kcal
Protein
33.9g
Fat
14.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast

0.5 cup roasted diced Sweet Potato

2 cups Baby Spinach

2 tbsp Plain Nonfat Greek Yogurt

1/4 cup Blueberries

2 tsp Olive Oil

1/2 Hard-Boiled Egg, chopped

1/4 cup Roasted Baby Carrots

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes on each side or until fully cooked. Let it rest before slicing into strips.

  • 3

    Meanwhile, preheat the oven to 400°F. Toss the diced sweet potato and baby carrots with a small drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine the baby spinach and blueberries.

  • 5

    Whisk together the Greek yogurt with a bit of olive oil, salt, and pepper to form a light dressing.

  • 6

    Add the grilled chicken slices, roasted sweet potato, and carrots to the spinach. Drizzle with the dressing and gently toss to combine.

  • 7

    Top the salad with the chopped half hard-boiled egg and serve immediately.

Grilled Chicken and Roasted Sweet Potato Spinach Salad

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

Grilled Chicken and Roasted Sweet Potato Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Spinach Salad

Enjoy a vibrant salad featuring tender grilled chicken paired with caramelized roasted sweet potato and crisp baby spinach. Accented with a light Greek yogurt dressing, a sprinkle of fresh blueberries, sweet roasted carrots, and half a hard-boiled egg, this meal offers a balanced mix of flavors and textures perfect for a satisfying lunch.

NUTRITION

385kcal
Protein
33.9g
Fat
14.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast

0.5 cup roasted diced Sweet Potato

2 cups Baby Spinach

2 tbsp Plain Nonfat Greek Yogurt

1/4 cup Blueberries

2 tsp Olive Oil

1/2 Hard-Boiled Egg, chopped

1/4 cup Roasted Baby Carrots

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes on each side or until fully cooked. Let it rest before slicing into strips.

  • 3

    Meanwhile, preheat the oven to 400°F. Toss the diced sweet potato and baby carrots with a small drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine the baby spinach and blueberries.

  • 5

    Whisk together the Greek yogurt with a bit of olive oil, salt, and pepper to form a light dressing.

  • 6

    Add the grilled chicken slices, roasted sweet potato, and carrots to the spinach. Drizzle with the dressing and gently toss to combine.

  • 7

    Top the salad with the chopped half hard-boiled egg and serve immediately.