Grilled Chicken and Sweet Potato Bowl with Crunchy Greens

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 Crunchy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Crunchy Greens

Savor a light yet satisfying bowl featuring lean grilled chicken, tender roasted sweet potato, a perfectly boiled egg, and a bed of fresh, crunchy mixed greens lightly drizzled with a tangy Greek yogurt dressing and a hint of olive oil. This bowl balances comforting flavors with a clean, bright finish.

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NUTRITION

430kcal
Protein
42g
Fat
12.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (approx. 100g)

150g Sweet Potato

1 large Egg

1 cup Mixed Greens

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until cooked through and lightly charred. Set aside to rest, then slice into strips.

  • 4

    Peel and cube the sweet potato. Toss with a tiny bit of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 20-25 minutes until tender.

  • 5

    While the sweet potato roasts, bring water to a boil and gently lower in the egg. Boil for 8-10 minutes for a firm yolk, then cool in ice water and peel.

  • 6

    In a bowl, arrange mixed greens as the base. Top with roasted sweet potato cubes, sliced grilled chicken, and quartered boiled egg.

  • 7

    Drizzle the Greek yogurt over the bowl and finish with a light drizzle of olive oil. Toss gently to combine flavors and serve immediately.

Grilled Chicken and Sweet Potato Bowl with Crunchy Greens

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 Crunchy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Bowl with Crunchy Greens

Savor a light yet satisfying bowl featuring lean grilled chicken, tender roasted sweet potato, a perfectly boiled egg, and a bed of fresh, crunchy mixed greens lightly drizzled with a tangy Greek yogurt dressing and a hint of olive oil. This bowl balances comforting flavors with a clean, bright finish.

NUTRITION

430kcal
Protein
42g
Fat
12.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (approx. 100g)

150g Sweet Potato

1 large Egg

1 cup Mixed Greens

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until cooked through and lightly charred. Set aside to rest, then slice into strips.

  • 4

    Peel and cube the sweet potato. Toss with a tiny bit of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 20-25 minutes until tender.

  • 5

    While the sweet potato roasts, bring water to a boil and gently lower in the egg. Boil for 8-10 minutes for a firm yolk, then cool in ice water and peel.

  • 6

    In a bowl, arrange mixed greens as the base. Top with roasted sweet potato cubes, sliced grilled chicken, and quartered boiled egg.

  • 7

    Drizzle the Greek yogurt over the bowl and finish with a light drizzle of olive oil. Toss gently to combine flavors and serve immediately.