Name: Grilled Chicken Breast Salad with Roasted Sweet Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 150g Sweet Potato, cubed; 2 cups Fresh Spinach; 2 Large Egg Whites, boiled; 2 tbsp Non-fat Greek Yogurt; 1.5 tbsp Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder

Grilled Chicken Breast Salad with Roasted Sweet Potatoes and Spinach

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 Potatoes and Spinach

Herb-grilled chicken breast and tender roasted sweet potatoes served over fresh spinach with a creamy lemon-yogurt dressing and silky boiled egg whites.

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NUTRITION

Protein

34.3g

Fat

22.8g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

150g Sweet Potato, cubed

2 cups Fresh Spinach

2 Large Egg Whites, boiled

2 tbsp Non-fat Greek Yogurt

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cubed sweet potatoes with half a tablespoon of olive oil and a pinch of salt on a baking sheet.
3
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.
4
Season the chicken breast with garlic powder, salt, and pepper.
5
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.
6
Hard-boil the eggs, remove the yolks, and chop the whites into small pieces.
7
In a small bowl, whisk together the Greek yogurt, remaining tablespoon of olive oil, and lemon juice to create a creamy dressing.
8
Place the fresh spinach in a large serving bowl and top with the grilled chicken, roasted sweet potatoes, and chopped egg whites.
9
Drizzle the creamy lemon-yogurt dressing over the salad and serve immediately.