Name: Zesty Feta Lentil Salad with Golden Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken breast; 1 cup cooked brown lentils; 0.5 medium sweet potato; 1 oz feta cheese; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Zesty Feta Lentil Salad with Golden Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Zesty Feta Lentil Salad with Golden Sweet Potatoes

Roasted sweet potato cubes and tender chicken breast tossed with savory lentils and tangy feta in a bright lemon-herb dressing for a vibrant, satisfying bowl.

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NUTRITION

Protein

47.1g

Fat

12.9g

Carbs

61.0g

SERVINGS

1 serving

INGREDIENTS

3 oz boneless skinless chicken breast

1 cup cooked brown lentils

0.5 medium sweet potato

1 oz feta cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Peel and cube the sweet potato into half-inch pieces, and dice the chicken breast into bite-sized chunks.
3
Place the sweet potato and chicken on the baking sheet, drizzle with olive oil, and season with half of the salt and pepper.
4
Roast for 18-20 minutes until the sweet potatoes are golden and tender and the chicken is fully cooked through.
5
In a large mixing bowl, combine the cooked lentils, fresh baby spinach, and the warm roasted ingredients.
6
Whisk together the lemon juice, dried oregano, and the remaining salt and pepper in a small jar or bowl.
7
Pour the dressing over the salad and toss gently to wilt the spinach slightly from the heat of the roasted items.
8
Top with crumbled feta cheese and serve immediately while warm.