Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

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

Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

Savor a vibrant lunch featuring grilled chicken breast paired with a fresh mix of avocado slices, a perfectly roasted sweet potato cube medley, and a sprinkle of crunchy pumpkin seeds. A light, tangy Greek yoghurt dressing and a complement of hard-boiled egg add creaminess and depth, making every bite balanced and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
44g
Fat
18.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg (hard-boiled)

1.5 oz Plain Nonfat Greek Yoghurt

1/4 Avocado

1/2 cup Roasted Sweet Potato cubes

1 tbsp Pumpkin Seeds

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 lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and have nice grill marks. Allow it to rest before slicing.

  • 4

    While the chicken is grilling, roast sweet potato cubes in the oven at 400°F for about 20 minutes or until tender. Alternatively, you can steam them if short on time.

  • 5

    Prepare a simple dressing by mixing the Greek yoghurt with a pinch of salt, pepper, and a squeeze of lemon if desired.

  • 6

    Assemble the salad by placing sliced grilled chicken, quartered avocado, roasted sweet potato cubes, and halved hard-boiled egg on a plate.

  • 7

    Drizzle the yoghurt dressing over the salad and sprinkle with pumpkin seeds for a satisfying crunch.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

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

Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Roasted Sweet Potato and Pumpkin Seeds

Savor a vibrant lunch featuring grilled chicken breast paired with a fresh mix of avocado slices, a perfectly roasted sweet potato cube medley, and a sprinkle of crunchy pumpkin seeds. A light, tangy Greek yoghurt dressing and a complement of hard-boiled egg add creaminess and depth, making every bite balanced and satisfying.

NUTRITION

429kcal
Protein
44g
Fat
18.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg (hard-boiled)

1.5 oz Plain Nonfat Greek Yoghurt

1/4 Avocado

1/2 cup Roasted Sweet Potato cubes

1 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat your grill or grill pan to 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 fully cooked and have nice grill marks. Allow it to rest before slicing.

  • 4

    While the chicken is grilling, roast sweet potato cubes in the oven at 400°F for about 20 minutes or until tender. Alternatively, you can steam them if short on time.

  • 5

    Prepare a simple dressing by mixing the Greek yoghurt with a pinch of salt, pepper, and a squeeze of lemon if desired.

  • 6

    Assemble the salad by placing sliced grilled chicken, quartered avocado, roasted sweet potato cubes, and halved hard-boiled egg on a plate.

  • 7

    Drizzle the yoghurt dressing over the salad and sprinkle with pumpkin seeds for a satisfying crunch.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.