Grilled Chicken Spinach Salad with Roasted Sweet Potato

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

Grilled Chicken Spinach Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potato

Grilled chicken and roasted sweet potatoes tossed with fresh baby spinach and lemon vinaigrette, topped with crunchy toasted pepitas.

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NUTRITION

249kcal
Protein
18.5g
Fat
11g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Chicken Breast

75g Sweet Potato, cubed

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

5g Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

15g Red Onion, thinly sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined tray for 20 minutes until tender.

  • 3

    Season the chicken breast with black pepper and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a light vinaigrette.

  • 5

    Place the baby spinach and red onion in a large bowl, add the roasted sweet potatoes, and toss gently with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and place them over the salad.

  • 7

    Garnish with the pumpkin seeds for a final crunch and serve immediately.

Grilled Chicken Spinach Salad with Roasted Sweet Potato

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

Grilled Chicken Spinach Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potato

Grilled chicken and roasted sweet potatoes tossed with fresh baby spinach and lemon vinaigrette, topped with crunchy toasted pepitas.

NUTRITION

249kcal
Protein
18.5g
Fat
11g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Chicken Breast

75g Sweet Potato, cubed

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

5g Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

15g Red Onion, thinly sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined tray for 20 minutes until tender.

  • 3

    Season the chicken breast with black pepper and grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a light vinaigrette.

  • 5

    Place the baby spinach and red onion in a large bowl, add the roasted sweet potatoes, and toss gently with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and place them over the salad.

  • 7

    Garnish with the pumpkin seeds for a final crunch and serve immediately.