Name: Grilled Chicken and Roasted Potato Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Chicken Breast; 1 cup diced Red Potatoes; 2 cups Baby Spinach; 1 teaspoon Olive Oil; 2 tablespoons crushed Unsweetened Cornflakes; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken and Roasted Potato Salad with Spinach

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 Roasted Potato Salad with Spinach

Grilled chicken breast and herb-roasted potatoes tossed with fresh baby spinach and a bright lemon vinaigrette, finished with a light, toasted cereal crunch.

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NUTRITION

Protein

41.1g

Fat

9.8g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

1 cup diced Red Potatoes

2 cups Baby Spinach

1 teaspoon Olive Oil

2 tablespoons crushed Unsweetened Cornflakes

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the red potatoes into small cubes and toss them with half the olive oil and a pinch of salt.
3
Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and tender.
4
While potatoes roast, season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
Let the chicken rest for 5 minutes before slicing it into thin strips.
6
In a large bowl, whisk together the lemon juice, Dijon mustard, and the remaining olive oil to create a light dressing.
7
Add the baby spinach, roasted potatoes, and sliced chicken to the bowl and toss gently to coat every leaf.
8
Sprinkle the crushed cereal over the top just before serving for a delightful toasted crunch.