Grilled Chicken Breast with Spinach 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 with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Roasted Sweet Potato

Tender grilled chicken breast served over a bed of sautéed baby spinach and caramelized roasted sweet potatoes, finished with a dollop of herbed Greek yogurt and toasted walnuts.

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NUTRITION

325kcal
Protein
36.4g
Fat
10.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

85g Sweet Potato

2 cups Baby Spinach

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp crushed Walnuts

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Peel and cube the sweet potato into half-inch pieces and toss with half of the olive oil

  • 3

    Roast the sweet potato for 20 minutes or until edges are tender and caramelized

  • 4

    Season the chicken breast with salt and pepper and grill over medium-high heat for 6 minutes per side

  • 5

    Sauté the baby spinach in a skillet with the remaining olive oil until just wilted

  • 6

    Slice the chicken and serve over the spinach and sweet potatoes topped with Greek yogurt and walnuts

Grilled Chicken Breast with Spinach 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 with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Roasted Sweet Potato

Tender grilled chicken breast served over a bed of sautéed baby spinach and caramelized roasted sweet potatoes, finished with a dollop of herbed Greek yogurt and toasted walnuts.

NUTRITION

325kcal
Protein
36.4g
Fat
10.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

85g Sweet Potato

2 cups Baby Spinach

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp crushed Walnuts

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Peel and cube the sweet potato into half-inch pieces and toss with half of the olive oil

  • 3

    Roast the sweet potato for 20 minutes or until edges are tender and caramelized

  • 4

    Season the chicken breast with salt and pepper and grill over medium-high heat for 6 minutes per side

  • 5

    Sauté the baby spinach in a skillet with the remaining olive oil until just wilted

  • 6

    Slice the chicken and serve over the spinach and sweet potatoes topped with Greek yogurt and walnuts