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

Tender grilled chicken and roasted sweet potatoes tossed with fresh baby spinach and crunchy walnuts, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

365kcal
Protein
13.8g
Fat
26g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.06 oz Grilled Chicken Breast

2 cups Baby Spinach

0.5 cup Roasted Sweet Potato cubes

0.25 oz Raw Walnuts

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss cubed sweet potatoes with a touch of olive oil and salt, then roast for 20-25 minutes until tender.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple Paleo vinaigrette.

  • 5

    Place the baby spinach in a large bowl and top with the roasted sweet potatoes, grilled chicken, and raw walnuts.

  • 6

    Drizzle the dressing over the salad and toss gently to combine before serving.

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

Tender grilled chicken and roasted sweet potatoes tossed with fresh baby spinach and crunchy walnuts, finished with a bright and zesty lemon vinaigrette.

NUTRITION

365kcal
Protein
13.8g
Fat
26g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.06 oz Grilled Chicken Breast

2 cups Baby Spinach

0.5 cup Roasted Sweet Potato cubes

0.25 oz Raw Walnuts

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and toss cubed sweet potatoes with a touch of olive oil and salt, then roast for 20-25 minutes until tender.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple Paleo vinaigrette.

  • 5

    Place the baby spinach in a large bowl and top with the roasted sweet potatoes, grilled chicken, and raw walnuts.

  • 6

    Drizzle the dressing over the salad and toss gently to combine before serving.