Grilled Chicken Thigh Salad with White Beans and Sweet Potato

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

Grilled Chicken Thigh Salad with White Beans and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with White Beans and Sweet Potato

Tender grilled chicken and roasted sweet potatoes tossed with white beans over spinach, finished with a bright and zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
38.9g
Fat
12.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1/4 cup Cannellini Beans

1/2 cup Roasted Sweet Potato cubes

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or a cast-iron skillet over medium-high heat.

  • 2

    Season the chicken thighs with a pinch of sea salt, black pepper, and dried oregano.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and charred, then set aside to rest before slicing.

  • 4

    Toss the cubed sweet potatoes in a small amount of oil and roast at 400°F for 20 minutes until tender.

  • 5

    In a small jar, whisk together the lemon juice, olive oil, and a pinch of salt to create a simple vinaigrette.

  • 6

    Place the fresh spinach in a large bowl and top with the rinsed cannellini beans, roasted sweet potatoes, and sliced chicken.

  • 7

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

Grilled Chicken Thigh Salad with White Beans and Sweet Potato

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

Grilled Chicken Thigh Salad with White Beans and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with White Beans and Sweet Potato

Tender grilled chicken and roasted sweet potatoes tossed with white beans over spinach, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

380kcal
Protein
38.9g
Fat
12.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1/4 cup Cannellini Beans

1/2 cup Roasted Sweet Potato cubes

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or a cast-iron skillet over medium-high heat.

  • 2

    Season the chicken thighs with a pinch of sea salt, black pepper, and dried oregano.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and charred, then set aside to rest before slicing.

  • 4

    Toss the cubed sweet potatoes in a small amount of oil and roast at 400°F for 20 minutes until tender.

  • 5

    In a small jar, whisk together the lemon juice, olive oil, and a pinch of salt to create a simple vinaigrette.

  • 6

    Place the fresh spinach in a large bowl and top with the rinsed cannellini beans, roasted sweet potatoes, and sliced chicken.

  • 7

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