Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

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

Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

Tender chicken breast grilled with lemon and herbs, served with caramelized roasted butternut squash and a refreshing bowl of mixed berries.

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NUTRITION

392kcal
Protein
42.4g
Fat
10g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cubed Butternut Squash

1.5 tsp Extra Virgin Olive Oil

1 cup Mixed Berries

1 cup Baby Spinach

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PREPARATION

  • 1

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

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the squash for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, season the chicken breast with lemon juice, dried herbs, and the remaining olive oil.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Prepare the fruit salad by gently mixing the berries in a small bowl.

  • 8

    Serve the sliced chicken over a bed of fresh baby spinach alongside the roasted squash and the fruit salad.

Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

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

Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Squash and Fresh Fruit Salad

Tender chicken breast grilled with lemon and herbs, served with caramelized roasted butternut squash and a refreshing bowl of mixed berries.

NUTRITION

392kcal
Protein
42.4g
Fat
10g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cubed Butternut Squash

1.5 tsp Extra Virgin Olive Oil

1 cup Mixed Berries

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the squash for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, season the chicken breast with lemon juice, dried herbs, and the remaining olive oil.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Prepare the fruit salad by gently mixing the berries in a small bowl.

  • 8

    Serve the sliced chicken over a bed of fresh baby spinach alongside the roasted squash and the fruit salad.