Name: Lemon Herb Chicken and Roasted Sweet Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 tbsp extra virgin olive oil; 2 cups baby arugula; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder

Lemon Herb Chicken and Roasted Sweet Potato Salad

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Sweet Potato Salad

Tender chicken breast and caramelized sweet potatoes roasted with aromatic herbs, served over a bed of crisp arugula with a bright lemon vinaigrette.

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NUTRITION

Protein

48.2g

Fat

19.2g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp extra virgin olive oil

2 cups baby arugula

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and cut it into 1/2-inch cubes; slice the chicken breast into bite-sized strips.
3
In a large bowl, toss the sweet potato cubes and chicken strips with 0.5 tbsp of olive oil, dried oregano, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden brown.
5
While the chicken and potatoes roast, whisk together the remaining 0.5 tbsp of olive oil and the lemon juice in a small bowl to create the dressing.
6
Place the baby arugula in a large serving bowl, drizzle with the lemon dressing, and toss to coat evenly.
7
Top the dressed greens with the warm roasted chicken and sweet potatoes and serve immediately.