Name: Grilled Dark Meat Chicken with Roasted Sweet Potatoes and Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 ounces Boneless Skinless Chicken Thighs; 1 cup cubed Sweet Potato; 2 cups chopped Kale; 1.5 teaspoons Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Lemon Juice; 1 clove Garlic

Grilled Dark Meat Chicken with Roasted Sweet Potatoes and Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Dark Meat Chicken with Roasted Sweet Potatoes and Kale Salad

Tender chicken thighs grilled with lemon and herbs, served with roasted sweet potato cubes and a massaged kale salad finished with a creamy, tangy yogurt dressing.

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NUTRITION

Protein

42.0g

Fat

15.9g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Boneless Skinless Chicken Thighs

1 cup cubed Sweet Potato

2 cups chopped Kale

1.5 teaspoons Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 clove Garlic

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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 sea salt, then roast until tender and slightly caramelized.
3
Season the chicken thighs with minced garlic, dried herbs, and the remaining olive oil.
4
Grill the chicken over medium-high heat until fully cooked and charred on the edges.
5
Place the chopped kale in a large bowl and massage with lemon juice and a touch of salt until the leaves soften.
6
Whisk the Greek yogurt with a teaspoon of water and a squeeze of lemon to create a smooth dressing.
7
Slice the grilled chicken and serve it over the bed of kale alongside the roasted sweet potatoes, finishing with a drizzle of the tangy yogurt dressing.