Grilled Chicken Breast with Roasted Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato and Spinach Salad

Savor a perfectly grilled chicken breast paired with golden roasted potato and a refreshing spinach salad accented by cherry tomatoes, red onion, and a light lemon-olive oil dressing. This dish balances lean protein with vibrant vegetables for a delicious and healthful lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
40.0g
Fat
9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200 g White Potato

1 cup Spinach

1 serving Cherry Tomatoes (~75g)

1 serving Red Onion (~15g)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato and cut it into bite-sized cubes. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the potato cubes in the preheated oven for 20-25 minutes, or until they are golden and tender.

  • 4

    While the potatoes are roasting, season the chicken breast with salt and pepper. Preheat a grill pan or outdoor grill over medium-high heat.

  • 5

    Grill the chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 6

    In a salad bowl, combine spinach, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lemon juice and the remaining olive oil, then toss lightly to coat.

  • 7

    Slice the grilled chicken breast and serve it alongside the roasted potatoes and spinach salad. Enjoy your balanced and flavorful lunch!

Grilled Chicken Breast with Roasted Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato and Spinach Salad

Savor a perfectly grilled chicken breast paired with golden roasted potato and a refreshing spinach salad accented by cherry tomatoes, red onion, and a light lemon-olive oil dressing. This dish balances lean protein with vibrant vegetables for a delicious and healthful lunch.

NUTRITION

402kcal
Protein
40.0g
Fat
9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200 g White Potato

1 cup Spinach

1 serving Cherry Tomatoes (~75g)

1 serving Red Onion (~15g)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato and cut it into bite-sized cubes. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the potato cubes in the preheated oven for 20-25 minutes, or until they are golden and tender.

  • 4

    While the potatoes are roasting, season the chicken breast with salt and pepper. Preheat a grill pan or outdoor grill over medium-high heat.

  • 5

    Grill the chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 6

    In a salad bowl, combine spinach, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lemon juice and the remaining olive oil, then toss lightly to coat.

  • 7

    Slice the grilled chicken breast and serve it alongside the roasted potatoes and spinach salad. Enjoy your balanced and flavorful lunch!