Name: Golden Roasted Squash and Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup butternut squash; 2 cup arugula; 1 tbsp extra virgin olive oil; 1 tbsp raw pumpkin seeds; 1 tbsp apple cider vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Golden Roasted Squash and Chicken Salad

Oven-roasted chicken and caramelized butternut squash served over a bed of peppery arugula with a zesty apple cider vinaigrette.

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NUTRITION

Protein

50.2g

Fat

26.3g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

2 cup arugula

1 tbsp extra virgin olive oil

1 tbsp raw pumpkin seeds

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized strips and the butternut squash into 1-inch cubes.
3
Place the chicken and squash on the baking sheet, drizzle with half of the olive oil, and season with sea salt, black pepper, and garlic powder.
4
Toss well to coat and roast for 20-25 minutes, or until the chicken is cooked through and the squash is tender and caramelized.
5
In a small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard until emulsified.
6
Place the arugula in a large salad bowl and toss with the prepared vinaigrette.
7
Top the greens with the warm roasted chicken and squash, then finish with a sprinkle of raw pumpkin seeds for a satisfying crunch.