Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

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

Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

Enjoy a vibrant bowl combining succulent grilled chicken with tender roasted sweet potato cubes, fresh mixed greens, and a hint of sweetness from blueberries, all lightly drizzled with olive oil and tangy balsamic vinegar for a balanced and flavorful meal.

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NUTRITION

465kcal
Protein
38.3g
Fat
18.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

2 cups Mixed Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1/4 cup Blueberries

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 2

    Roast the sweet potato by preheating the oven to 400°F, piercing the sweet potato with a fork, and baking it for 40-45 minutes until it is tender. Once cooled slightly, cut it into small cubes.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing it into strips.

  • 4

    In a bowl, combine the mixed greens with the roasted sweet potato cubes and blueberries.

  • 5

    Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Top with the sliced grilled chicken.

  • 6

    Toss gently to combine all the flavors and serve immediately.

Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

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

Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Bowl with Mixed Greens

Enjoy a vibrant bowl combining succulent grilled chicken with tender roasted sweet potato cubes, fresh mixed greens, and a hint of sweetness from blueberries, all lightly drizzled with olive oil and tangy balsamic vinegar for a balanced and flavorful meal.

NUTRITION

465kcal
Protein
38.3g
Fat
18.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

2 cups Mixed Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1/4 cup Blueberries

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 2

    Roast the sweet potato by preheating the oven to 400°F, piercing the sweet potato with a fork, and baking it for 40-45 minutes until it is tender. Once cooled slightly, cut it into small cubes.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing it into strips.

  • 4

    In a bowl, combine the mixed greens with the roasted sweet potato cubes and blueberries.

  • 5

    Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Top with the sliced grilled chicken.

  • 6

    Toss gently to combine all the flavors and serve immediately.