Name: Grilled Chicken and Arugula Salad with Greek Yoghurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 100 grams Sweet Potato, cubed; 2 cups Arugula; 0.5 cup Cherry Tomatoes, halved; 3 tablespoons Non-fat Greek Yogurt; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Garlic Powder

Grilled Chicken and Arugula Salad with Greek Yoghurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Arugula Salad with Greek Yoghurt Dressing

Tender grilled chicken and roasted sweet potatoes served over a bed of peppery arugula and cherry tomatoes, drizzled with a creamy, zesty Greek yogurt dressing.

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NUTRITION

Protein

40.8g

Fat

11.5g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Sweet Potato, cubed

2 cups Arugula

0.5 cup Cherry Tomatoes, halved

3 tablespoons Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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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 one teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until tender and golden.
3
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining teaspoon of olive oil to create a smooth dressing.
5
Place the fresh arugula and halved cherry tomatoes in a large salad bowl.
6
Slice the grilled chicken into strips and add them to the bowl along with the warm roasted sweet potatoes.
7
Drizzle the creamy yogurt dressing over the salad and toss gently to combine before serving.