Name: Grilled Chicken Breast Salad with Roasted Sweet Potato and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounce Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Roasted Sweet Potato; 2 cup Mixed Greens; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 0.5 teaspoon Smoked Paprika

Grilled Chicken Breast Salad with Roasted Sweet Potato and Quinoa

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 Salad with Roasted Sweet Potato and Quinoa

Tender grilled chicken and roasted sweet potato cubes served over a bed of fluffy quinoa and mixed greens, finished with a bright lemon-dijon dressing and a hint of smoky paprika.

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NUTRITION

Protein

38.9g

Fat

10.5g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5 ounce Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Roasted Sweet Potato

2 cup Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.5 teaspoon Smoked Paprika

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PREPARATION

1
Preheat oven to 400°F
2
Toss cubed sweet potato with half the olive oil and a pinch of salt and paprika
3
Roast sweet potato for 20 minutes until tender
4
Season chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side
5
In a small bowl, whisk together remaining olive oil, lemon juice, and dijon mustard
6
Place mixed greens and cooked quinoa in a large bowl
7
Slice grilled chicken and add to the bowl along with roasted sweet potatoes
8
Drizzle with dressing and toss gently before serving