Name: Grilled Chicken Salad with Crunchy Spinach and Sweet Potato Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 125g Sweet Potato, cubed; 3 cups Baby Spinach; 2 tsp Olive Oil; 1 tbsp Pepitas; 1 tbsp Lemon Juice

Grilled Chicken Salad with Crunchy Spinach and Sweet Potato Cubes

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Spinach and Sweet Potato Cubes

Herb-marinated chicken breast grilled and served over fresh spinach with roasted sweet potato cubes and toasted pepitas.

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NUTRITION

Protein

43.6g

Fat

16.4g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

125g Sweet Potato, cubed

3 cups Baby Spinach

2 tsp Olive Oil

1 tbsp Pepitas

1 tbsp Lemon Juice

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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 potato with one teaspoon of olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.
3
Season the chicken breast with dried oregano, salt, and pepper.
4
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
5
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
6
In a large salad bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.
7
Add the baby spinach to the bowl and toss thoroughly to coat the leaves evenly.
8
Top the spinach with the roasted sweet potato cubes, the sliced grilled chicken, and a final sprinkle of toasted pepitas.