Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

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

Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

Savor the delightful combination of juicy grilled chicken, tender roasted sweet potatoes, and crisp mixed greens, all tossed in a tangy balsamic vinaigrette. This salad offers an enticing mix of textures and flavors, making it the perfect balanced meal to energize your day.

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NUTRITION

341kcal
Protein
38.1g
Fat
8.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Allow the chicken to rest before slicing.

  • 4

    Meanwhile, preheat the oven to 400°F. Dice the sweet potato into cubes, toss with a pinch of salt, pepper, and a drizzle of olive oil, and roast for about 20 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Slice the grilled chicken and add it to the salad along with the roasted sweet potato.

  • 7

    In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, pepper, and garlic powder to create the tangy vinaigrette.

  • 8

    Drizzle the dressing over the salad and gently toss to combine all the flavors.

  • 9

    Serve immediately and enjoy your nutrient-rich, balanced meal.

Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

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

Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Salad with Tangy Balsamic Vinaigrette

Savor the delightful combination of juicy grilled chicken, tender roasted sweet potatoes, and crisp mixed greens, all tossed in a tangy balsamic vinaigrette. This salad offers an enticing mix of textures and flavors, making it the perfect balanced meal to energize your day.

NUTRITION

341kcal
Protein
38.1g
Fat
8.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Allow the chicken to rest before slicing.

  • 4

    Meanwhile, preheat the oven to 400°F. Dice the sweet potato into cubes, toss with a pinch of salt, pepper, and a drizzle of olive oil, and roast for about 20 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Slice the grilled chicken and add it to the salad along with the roasted sweet potato.

  • 7

    In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, pepper, and garlic powder to create the tangy vinaigrette.

  • 8

    Drizzle the dressing over the salad and gently toss to combine all the flavors.

  • 9

    Serve immediately and enjoy your nutrient-rich, balanced meal.