Grilled Chicken Breast with Roasted Beet and Carrot Salad

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

Grilled Chicken Breast with Roasted Beet and Carrot Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Beet and Carrot Salad

Grilled chicken breast served over a warm medley of roasted beets, carrots, and sweet potatoes, finished with a bright squeeze of lemon and a satisfying earthy crunch.

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NUTRITION

377kcal
Protein
36.7g
Fat
13.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Beets, diced

0.5 cup Carrots, sliced

1 cup Zucchini, sliced

0.5 cup Sweet Potato, cubed

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and dice the beets, carrots, and sweet potatoes into uniform half-inch cubes to ensure even roasting.

  • 3

    Toss the diced root vegetables on the baking sheet with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with sea salt, cracked black pepper, and a touch of dried oregano.

  • 6

    Heat a grill or cast-iron skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Sauté the zucchini rounds in the remaining teaspoon of olive oil over medium heat for 3 to 4 minutes until just tender.

  • 8

    Slice the grilled chicken and serve it atop the roasted vegetable medley and sautéed zucchini with an optional squeeze of fresh lemon juice.

Grilled Chicken Breast with Roasted Beet and Carrot Salad

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

Grilled Chicken Breast with Roasted Beet and Carrot Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Beet and Carrot Salad

Grilled chicken breast served over a warm medley of roasted beets, carrots, and sweet potatoes, finished with a bright squeeze of lemon and a satisfying earthy crunch.

NUTRITION

377kcal
Protein
36.7g
Fat
13.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Beets, diced

0.5 cup Carrots, sliced

1 cup Zucchini, sliced

0.5 cup Sweet Potato, cubed

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and dice the beets, carrots, and sweet potatoes into uniform half-inch cubes to ensure even roasting.

  • 3

    Toss the diced root vegetables on the baking sheet with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with sea salt, cracked black pepper, and a touch of dried oregano.

  • 6

    Heat a grill or cast-iron skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Sauté the zucchini rounds in the remaining teaspoon of olive oil over medium heat for 3 to 4 minutes until just tender.

  • 8

    Slice the grilled chicken and serve it atop the roasted vegetable medley and sautéed zucchini with an optional squeeze of fresh lemon juice.