Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

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

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

Tender grilled chicken breast and roasted sweet potatoes served over a bed of quinoa and crisp greens with a bright lemon vinaigrette.

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NUTRITION

442kcal
Protein
32g
Fat
18g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato cubes

2 cups Mixed Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for approximately 6-7 minutes per side until fully cooked.

  • 4

    In a small jar or bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette.

  • 5

    In a large serving bowl, combine the mixed greens, cooked quinoa, and roasted sweet potatoes.

  • 6

    Slice the grilled chicken into strips and place them on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

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

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Sweet Potato

Tender grilled chicken breast and roasted sweet potatoes served over a bed of quinoa and crisp greens with a bright lemon vinaigrette.

NUTRITION

442kcal
Protein
32g
Fat
18g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato cubes

2 cups Mixed Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for approximately 6-7 minutes per side until fully cooked.

  • 4

    In a small jar or bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette.

  • 5

    In a large serving bowl, combine the mixed greens, cooked quinoa, and roasted sweet potatoes.

  • 6

    Slice the grilled chicken into strips and place them on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.