Grilled Chicken and Roasted Potato Salad with Fresh Greens

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

Grilled Chicken and Roasted Potato Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Fresh Greens

Grilled chicken breast and herb-roasted potatoes served over peppery arugula with a soft-boiled egg and a bright lemon vinaigrette featuring crisp roasted potatoes.

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NUTRITION

382kcal
Protein
45.3g
Fat
15.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

100 grams Red Potato

1 Large Egg

1 teaspoon Olive Oil

2 cups Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Dice the red potato into half-inch cubes and toss with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes for a jammy yolk; immediately transfer to an ice bath, then peel and halve.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create a smooth dressing.

  • 7

    Place the fresh arugula in a large bowl and top with the sliced grilled chicken, warm roasted potatoes, and the halved egg.

  • 8

    Drizzle the lemon vinaigrette over the salad and enjoy immediately.

Grilled Chicken and Roasted Potato Salad with Fresh Greens

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

Grilled Chicken and Roasted Potato Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Fresh Greens

Grilled chicken breast and herb-roasted potatoes served over peppery arugula with a soft-boiled egg and a bright lemon vinaigrette featuring crisp roasted potatoes.

NUTRITION

382kcal
Protein
45.3g
Fat
15.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

100 grams Red Potato

1 Large Egg

1 teaspoon Olive Oil

2 cups Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Dice the red potato into half-inch cubes and toss with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes for a jammy yolk; immediately transfer to an ice bath, then peel and halve.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create a smooth dressing.

  • 7

    Place the fresh arugula in a large bowl and top with the sliced grilled chicken, warm roasted potatoes, and the halved egg.

  • 8

    Drizzle the lemon vinaigrette over the salad and enjoy immediately.