Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

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

Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

Enjoy a hearty and flavorful lunch featuring juicy grilled chicken thighs paired with tender roasted sweet potato cubes, crisp mixed greens, and a burst of cherry tomatoes. A light olive oil dressing ties all the ingredients together for a balanced, satisfying meal.

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NUTRITION

500kcal
Protein
45.5g
Fat
24.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Thigh (skinless, boneless)

150g Sweet Potato

50g Mixed Salad Greens

50g Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat grill to medium-high heat.

  • 2

    Season the chicken thighs lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken thighs for about 6-7 minutes per side, until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a small amount of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Slice the grilled chicken thighs and add over the salad. Top with the roasted sweet potato cubes.

  • 7

    Drizzle the remaining olive oil over the salad as a simple dressing and toss lightly before serving.

Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

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

Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Roasted Sweet Potato and Mixed Veggies

Enjoy a hearty and flavorful lunch featuring juicy grilled chicken thighs paired with tender roasted sweet potato cubes, crisp mixed greens, and a burst of cherry tomatoes. A light olive oil dressing ties all the ingredients together for a balanced, satisfying meal.

NUTRITION

500kcal
Protein
45.5g
Fat
24.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Thigh (skinless, boneless)

150g Sweet Potato

50g Mixed Salad Greens

50g Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat grill to medium-high heat.

  • 2

    Season the chicken thighs lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken thighs for about 6-7 minutes per side, until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a small amount of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Slice the grilled chicken thighs and add over the salad. Top with the roasted sweet potato cubes.

  • 7

    Drizzle the remaining olive oil over the salad as a simple dressing and toss lightly before serving.