Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

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

Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

Tender grilled chicken and roasted sweet potatoes served over fresh baby spinach with creamy avocado and a bright lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
39.4g
Fat
15.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

100 grams Sweet Potato, cubed

2 cups Fresh Spinach

40 grams Avocado, sliced

0.5 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and potatoes are cooking, prepare the salad base by placing the fresh spinach and halved cherry tomatoes in a large bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create a clean, bright dressing.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

  • 7

    Add the roasted sweet potatoes, sliced grilled chicken, and avocado to the spinach bowl.

  • 8

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

Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

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

Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Avocado and Roasted Sweet Potato

Tender grilled chicken and roasted sweet potatoes served over fresh baby spinach with creamy avocado and a bright lemon vinaigrette.

NUTRITION

405kcal
Protein
39.4g
Fat
15.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

100 grams Sweet Potato, cubed

2 cups Fresh Spinach

40 grams Avocado, sliced

0.5 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and potatoes are cooking, prepare the salad base by placing the fresh spinach and halved cherry tomatoes in a large bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create a clean, bright dressing.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

  • 7

    Add the roasted sweet potatoes, sliced grilled chicken, and avocado to the spinach bowl.

  • 8

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