Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

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

Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

Savor a balanced bowl featuring tender grilled chicken, softly baked sweet potato cubes, and a vibrant mix of roasted red bell pepper and zucchini. Topped with a light dollop of plain Greek yogurt, drizzled with smooth almond butter, and complemented by a crisp hummus cracker, this dish delivers a delightful interplay of textures and flavors for a wholesome lunch experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
39.2g
Fat
12.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Mixed Roasted Veggies

1/3 cup Plain Nonfat Greek Yogurt

1 tbsp Almond Butter

1 Hummus Cracker

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side until fully cooked.

  • 3

    While the chicken cooks, bake the medium sweet potato until tender, then cube it into bite-size pieces.

  • 4

    Toss the red bell pepper and zucchini slices with a drizzle of olive oil, salt, and pepper, then roast in the oven at 400°F for about 15 minutes, or until slightly charred and tender.

  • 5

    Assemble your bowl by placing the sweet potato cubes and roasted veggies at the base, top with sliced grilled chicken.

  • 6

    Add a dollop of plain Greek yogurt on top, drizzle with almond butter, and serve with a crisp hummus cracker on the side for added crunch.

Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

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

Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Roasted Veggies

Savor a balanced bowl featuring tender grilled chicken, softly baked sweet potato cubes, and a vibrant mix of roasted red bell pepper and zucchini. Topped with a light dollop of plain Greek yogurt, drizzled with smooth almond butter, and complemented by a crisp hummus cracker, this dish delivers a delightful interplay of textures and flavors for a wholesome lunch experience.

NUTRITION

399kcal
Protein
39.2g
Fat
12.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Mixed Roasted Veggies

1/3 cup Plain Nonfat Greek Yogurt

1 tbsp Almond Butter

1 Hummus Cracker

PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side until fully cooked.

  • 3

    While the chicken cooks, bake the medium sweet potato until tender, then cube it into bite-size pieces.

  • 4

    Toss the red bell pepper and zucchini slices with a drizzle of olive oil, salt, and pepper, then roast in the oven at 400°F for about 15 minutes, or until slightly charred and tender.

  • 5

    Assemble your bowl by placing the sweet potato cubes and roasted veggies at the base, top with sliced grilled chicken.

  • 6

    Add a dollop of plain Greek yogurt on top, drizzle with almond butter, and serve with a crisp hummus cracker on the side for added crunch.