Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

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

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

Cumin-spiced grilled chicken and roasted sweet potatoes served over fresh baby spinach with a creamy, zesty cottage cheese-lime dressing.

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NUTRITION

405kcal
Protein
42.3g
Fat
11.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

140 grams Sweet Potato

2 cups Fresh Spinach

3 tablespoons Low Fat Cottage Cheese

1.5 teaspoons Olive Oil

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch bite-sized pieces.

  • 3

    Toss the sweet potato cubes with 1/2 teaspoon of olive oil and a pinch of cumin and salt.

  • 4

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    Season the chicken breast with salt, pepper, and a dash of cumin.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    To make the dressing, combine the cottage cheese, lime juice, and the remaining 1 teaspoon of olive oil in a small blender and pulse until completely smooth.

  • 9

    Place the fresh spinach in a large bowl and top with the sliced chicken and roasted sweet potatoes.

  • 10

    Drizzle the creamy lime dressing over the salad and toss gently to combine.

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

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

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potatoes

Cumin-spiced grilled chicken and roasted sweet potatoes served over fresh baby spinach with a creamy, zesty cottage cheese-lime dressing.

NUTRITION

405kcal
Protein
42.3g
Fat
11.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

140 grams Sweet Potato

2 cups Fresh Spinach

3 tablespoons Low Fat Cottage Cheese

1.5 teaspoons Olive Oil

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch bite-sized pieces.

  • 3

    Toss the sweet potato cubes with 1/2 teaspoon of olive oil and a pinch of cumin and salt.

  • 4

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    Season the chicken breast with salt, pepper, and a dash of cumin.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    To make the dressing, combine the cottage cheese, lime juice, and the remaining 1 teaspoon of olive oil in a small blender and pulse until completely smooth.

  • 9

    Place the fresh spinach in a large bowl and top with the sliced chicken and roasted sweet potatoes.

  • 10

    Drizzle the creamy lime dressing over the salad and toss gently to combine.