Name: Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/3 cup cooked Quinoa; 100g Sweet Potato, cubed; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 cup fresh Arugula; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potatoes

Tender grilled chicken and roasted sweet potatoes tossed with fluffy quinoa and fresh arugula, finished with a dollop of creamy lemon-herb yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.6g

Fat

8.3g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup cooked Quinoa

100g Sweet Potato, cubed

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup fresh Arugula

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender and golden.
3
Season the chicken breast with your favorite dried herbs, salt, and pepper.
4
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining olive oil to create a smooth dressing.
6
In a large serving bowl, combine the fresh arugula, cooked quinoa, and roasted sweet potatoes.
7
Slice the grilled chicken into strips and place them over the salad.
8
Drizzle the creamy lemon-yogurt dressing over the top and serve immediately.