Name: Grilled Chicken and Roasted Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 oz Chicken Breast; 1.25 cups Red Potatoes; 2 tsp Extra Virgin Olive Oil; 2 cups Arugula; 0.5 cup Cherry Tomatoes; 1 tbsp Red Onion; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 0.5 tsp Dried Oregano

Grilled Chicken and Roasted Potato Salad

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 Roasted Potato Salad

Tender grilled chicken and herb-roasted potatoes tossed with peppery arugula and a bright lemon-dijon vinaigrette, finished with a sprinkle of flaky sea salt.

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NUTRITION

Protein

13g

Fat

10.7g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

0.9 oz Chicken Breast

1.25 cups Red Potatoes

2 tsp Extra Virgin Olive Oil

2 cups Arugula

0.5 cup Cherry Tomatoes

1 tbsp Red Onion

1 tbsp Lemon Juice

1 tsp Dijon Mustard

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice red potatoes into bite-sized cubes, toss with 1 teaspoon of olive oil and the dried oregano, then roast for 20-25 minutes until golden and tender.
3
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked.
4
Whisk the remaining 1 teaspoon of olive oil, lemon juice, and dijon mustard in a small bowl to create the vinaigrette.
5
In a large salad bowl, combine the fresh arugula, halved cherry tomatoes, and thinly sliced red onion.
6
Slice the grilled chicken into thin strips and add to the bowl along with the warm roasted potatoes.
7
Drizzle the vinaigrette over the salad, toss gently to combine, and serve immediately.