Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

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

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

Enjoy a balanced and vibrant lunch featuring perfectly grilled chicken breast, nutty quinoa, and naturally sweet roasted potatoes, all served atop a bed of fresh mixed greens and cherry tomatoes. A bright squeeze of lemon with a pinch of salt and pepper ties these flavors together for a satisfying, protein-rich meal.

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NUTRITION

382kcal
Protein
41.8g
Fat
5.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

1/2 cup cooked quinoa

1/2 cup roasted sweet potatoes

1 cup mixed greens

5 cherry tomatoes

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced sweet potatoes with a pinch of salt and pepper; spread them on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken and sweet potatoes are cooking, prepare the quinoa according to package instructions if not already cooked. Let it cool slightly.

  • 4

    In a large bowl, combine mixed greens and halved cherry tomatoes. Add the cooled quinoa and roasted sweet potatoes.

  • 5

    Slice the grilled chicken into strips and add to the salad. Drizzle with fresh lemon juice, toss gently, and season with additional salt and pepper if needed.

  • 6

    Serve immediately for a warm, balanced, and protein-packed lunch.

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

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

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

Enjoy a balanced and vibrant lunch featuring perfectly grilled chicken breast, nutty quinoa, and naturally sweet roasted potatoes, all served atop a bed of fresh mixed greens and cherry tomatoes. A bright squeeze of lemon with a pinch of salt and pepper ties these flavors together for a satisfying, protein-rich meal.

NUTRITION

382kcal
Protein
41.8g
Fat
5.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

1/2 cup cooked quinoa

1/2 cup roasted sweet potatoes

1 cup mixed greens

5 cherry tomatoes

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced sweet potatoes with a pinch of salt and pepper; spread them on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken and sweet potatoes are cooking, prepare the quinoa according to package instructions if not already cooked. Let it cool slightly.

  • 4

    In a large bowl, combine mixed greens and halved cherry tomatoes. Add the cooled quinoa and roasted sweet potatoes.

  • 5

    Slice the grilled chicken into strips and add to the salad. Drizzle with fresh lemon juice, toss gently, and season with additional salt and pepper if needed.

  • 6

    Serve immediately for a warm, balanced, and protein-packed lunch.