Name: Grilled Chicken Spinach Salad with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Grilled Chicken Breast; 3/4 cup Roasted Sweet Potato cubes; 2 cups Fresh Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Toasted Pepitas

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Sweet Potato

Tender grilled chicken and roasted sweet potato cubes served over fresh baby spinach with a light lemon dressing and crunchy toasted pepitas.

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NUTRITION

Protein

20.8g

Fat

11.5g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

3/4 cup Roasted Sweet Potato cubes

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Toasted Pepitas

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the sweet potato, then roast for 20-25 minutes until tender and slightly browned.
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
Allow the chicken to rest for a few minutes before slicing into thin strips.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Place the baby spinach in a large salad bowl and toss gently with the prepared lemon vinaigrette.
7
Top the spinach with the roasted sweet potato cubes, sliced grilled chicken, and a sprinkle of toasted pepitas.