Name: Grilled Chicken Burrito Bowl with Lettuce, Tomatoes, and Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 150g Sweet Potato; 1 tbsp Olive Oil; 1 cup Romaine Lettuce; 1/2 cup Cherry Tomatoes; 1/4 cup Dill Pickles; 2 tbsp Nonfat Greek Yogurt; 1/4 Avocado

Grilled Chicken Burrito Bowl with Lettuce, Tomatoes, and Pickles

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Burrito Bowl with Lettuce, Tomatoes, and Pickles

Tender grilled chicken served over roasted sweet potatoes with crisp lettuce and tangy pickles, finished with a dollop of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

30.2g

Fat

21.6g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

150g Sweet Potato

1 tbsp Olive Oil

1 cup Romaine Lettuce

1/2 cup Cherry Tomatoes

1/4 cup Dill Pickles

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

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
Dice the sweet potato into small cubes, toss with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and lightly browned.
3
Season the chicken breast with salt and pepper, then grill over medium-high heat with the remaining olive oil for about 6 minutes per side or until the internal temperature reaches 165°F.
4
Let the chicken rest for a few minutes before slicing it into thin strips.
5
Wash and shred the romaine lettuce, and dice the cherry tomatoes and dill pickles.
6
Assemble the bowl by starting with a base of roasted sweet potatoes and shredded lettuce.
7
Add the diced tomatoes, pickles, and grilled chicken strips on top.
8
Finish the bowl with sliced avocado and a dollop of nonfat Greek yogurt as a clean swap for sour cream.