Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

Tender grilled chicken and herb-roasted potatoes tossed with fresh arugula and cherry tomatoes in a zesty lemon vinaigrette, finished with a bright, citrusy zing.

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NUTRITION

258kcal
Protein
15.8g
Fat
10.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces cooked Chicken Breast, sliced

100 grams Red Potato, cubed

1.5 cups fresh Arugula

50 grams Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with one teaspoon of olive oil, salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While potatoes roast, season the chicken breast with herbs and grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 6

    Place the arugula and halved cherry tomatoes in a large salad bowl.

  • 7

    Add the warm roasted potatoes and sliced grilled chicken to the greens.

  • 8

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Lemon Vinaigrette

Tender grilled chicken and herb-roasted potatoes tossed with fresh arugula and cherry tomatoes in a zesty lemon vinaigrette, finished with a bright, citrusy zing.

NUTRITION

258kcal
Protein
15.8g
Fat
10.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces cooked Chicken Breast, sliced

100 grams Red Potato, cubed

1.5 cups fresh Arugula

50 grams Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with one teaspoon of olive oil, salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While potatoes roast, season the chicken breast with herbs and grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 6

    Place the arugula and halved cherry tomatoes in a large salad bowl.

  • 7

    Add the warm roasted potatoes and sliced grilled chicken to the greens.

  • 8

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.