Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

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

Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

Tender grilled chicken and roasted sweet potato cubes tossed with fresh spinach and tangy feta, finished with a bright squeeze of lemon and a sprinkle of savory herbs.

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NUTRITION

368kcal
Protein
49.9g
Fat
12.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

120g Sweet Potato, cubed

2 cups Baby Spinach

20g Feta Cheese, crumbled

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the potatoes roast, season the chicken breast with salt, pepper, and dried herbs of choice.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    In a large bowl, layer the fresh baby spinach and top with the roasted sweet potatoes and sliced grilled chicken.

  • 8

    Sprinkle the crumbled feta cheese over the top.

  • 9

    Whisk the remaining olive oil with the lemon juice and drizzle over the salad just before serving.

Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

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

Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Spinach Salad with Feta

Tender grilled chicken and roasted sweet potato cubes tossed with fresh spinach and tangy feta, finished with a bright squeeze of lemon and a sprinkle of savory herbs.

NUTRITION

368kcal
Protein
49.9g
Fat
12.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

120g Sweet Potato, cubed

2 cups Baby Spinach

20g Feta Cheese, crumbled

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the potatoes roast, season the chicken breast with salt, pepper, and dried herbs of choice.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    In a large bowl, layer the fresh baby spinach and top with the roasted sweet potatoes and sliced grilled chicken.

  • 8

    Sprinkle the crumbled feta cheese over the top.

  • 9

    Whisk the remaining olive oil with the lemon juice and drizzle over the salad just before serving.