YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Sweet Potato Salad with Greek Yogurt Dressing
Tender grilled chicken and roasted sweet potatoes served over a bed of fresh spinach, finished with a creamy herbed Greek yogurt dressing.
INGREDIENTS
160 grams Chicken Breast
160 grams Sweet Potato
60 grams Nonfat Greek Yogurt
60 grams Fresh Spinach
2 teaspoons Olive Oil
50 grams Green Beans
1 tablespoon Lemon Juice
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss cubed sweet potatoes with one teaspoon of olive oil and roast for 20 minutes until tender and caramelized.
Season chicken breast with salt and pepper then grill over medium-high heat for 6 minutes per side until cooked through.
Blanch the green beans in boiling water for 3 minutes until crisp-tender then drain.
Whisk together Greek yogurt, lemon juice, and the remaining teaspoon of olive oil to create the dressing.
Arrange fresh spinach in a large bowl and top with the grilled chicken, roasted sweet potatoes, and green beans.
Drizzle the creamy yogurt dressing over the salad and serve immediately.