Name: Grilled Chicken Breast with Roasted Sweet Potato and Carrot Beet Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 200g Sweet Potato, cubed; 1/3 cup cooked White Rice; 50g grated Carrots; 50g grated Beets; 30g Avocado; 1.5 tbsp Avocado Oil; Sea salt and black pepper to taste; 1 tsp Lemon juice

Grilled Chicken Breast with Roasted Sweet Potato and Carrot Beet Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Carrot Beet Salad

Tender grilled chicken breast paired with caramelized roasted sweet potatoes and a vibrant raw carrot and beet slaw tossed in a zesty avocado dressing.

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NUTRITION

Protein

30g

Fat

28.4g

Carbs

67.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

200g Sweet Potato, cubed

1/3 cup cooked White Rice

50g grated Carrots

50g grated Beets

30g Avocado

1.5 tbsp Avocado Oil

Sea salt and black pepper to taste

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half a tablespoon of avocado oil and a pinch of sea salt.
3
Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until they are tender and caramelized.
4
While the potatoes roast, season the chicken breast with salt and pepper.
5
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
In a small bowl, mash the avocado with lemon juice and a splash of water to create a creamy dressing.
7
Grate the raw carrots and beets into a medium bowl and toss with the avocado dressing.
8
Plate the grilled chicken alongside the roasted sweet potatoes, white rice, and the fresh carrot beet salad.