Name: Roasted Sweet Potato and Kale Salad with Lemon-Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 2 cups kale; 1 tbsp extra virgin olive oil; 1 tsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Roasted Sweet Potato and Kale Salad with Lemon-Herb Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Salad with Lemon-Herb Chicken

Tender roasted chicken and caramelized sweet potatoes are tossed with massaged kale in a bright lemon-dijon vinaigrette for a nutrient-dense meal.

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NUTRITION

Protein

49.9g

Fat

20.2g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups kale

1 tbsp extra virgin olive oil

1 tsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat oven to 400F.
2
Dice the sweet potato into 1/2-inch cubes and season with half the oil, salt, and pepper.
3
Season the chicken breast with oregano, salt, and pepper.
4
Place chicken and sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until the chicken is cooked through.
5
While roasting, remove kale stems and chop leaves into bite-sized pieces.
6
In a large bowl, whisk together remaining oil, lemon juice, and Dijon mustard.
7
Add kale to the bowl and massage with the dressing for 2 minutes until softened.
8
Slice the chicken and toss it into the kale along with the roasted sweet potatoes.