Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

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

Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

Tender grilled chicken and roasted sweet potato cubes tossed with fresh baby spinach in a bright lemon vinaigrette, finished with toasted pepitas.

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NUTRITION

308kcal
Protein
14.8g
Fat
18g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Pepitas

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed sweet potatoes until they are fork-tender and slightly browned.

  • 2

    Season a small chicken breast with a pinch of salt and pepper, then grill until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin strips or bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and top with the roasted sweet potatoes and grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Sprinkle with toasted pepitas for a satisfying crunch before serving.

Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

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

Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Salad with Spinach and Lemon Vinaigrette

Tender grilled chicken and roasted sweet potato cubes tossed with fresh baby spinach in a bright lemon vinaigrette, finished with toasted pepitas.

NUTRITION

308kcal
Protein
14.8g
Fat
18g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Pepitas

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed sweet potatoes until they are fork-tender and slightly browned.

  • 2

    Season a small chicken breast with a pinch of salt and pepper, then grill until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin strips or bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and top with the roasted sweet potatoes and grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Sprinkle with toasted pepitas for a satisfying crunch before serving.