Name: Grilled Chicken and Quinoa Salad with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 0.75 cup cubed Sweet Potato; 2 cups Arugula; 1.5 tsp Extra Virgin Olive Oil; 0.5 tbsp Tahini; 1 tsp Pumpkin Seeds; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

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 Quinoa Salad with Roasted Sweet Potato

Grilled chicken breast and fluffy quinoa tossed with roasted sweet potato and peppery arugula, finished with a bright lemon-tahini dressing and crunchy toasted pumpkin seeds.

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NUTRITION

Protein

32.9g

Fat

18.2g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup cooked Quinoa

0.75 cup cubed Sweet Potato

2 cups Arugula

1.5 tsp Extra Virgin Olive Oil

0.5 tbsp Tahini

1 tsp Pumpkin Seeds

1 tbsp 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 potato with half of the olive oil and roast for 20 minutes until tender.
3
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until cooked through.
4
Rinse and cook the quinoa according to package instructions if not using pre-cooked, then fluff with a fork and let cool.
5
Whisk together the remaining olive oil, lemon juice, and tahini in a small bowl to create a smooth dressing.
6
Combine the arugula, cooked quinoa, and roasted sweet potatoes in a large mixing bowl and toss gently.
7
Slice the grilled chicken and place it over the salad, finishing with a sprinkle of toasted pumpkin seeds.