Name: Grilled Chicken and Sweet Potato Salad with Greek Yoghurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 104g Chicken Breast; 120g Sweet Potato; 50g Nonfat Greek Yoghurt; 60g Mixed Greens; 50g Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder

Grilled Chicken and Sweet Potato Salad with Greek Yoghurt Dressing

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 Sweet Potato Salad with Greek Yoghurt Dressing

Grilled chicken and roasted sweet potatoes tossed with fresh greens and tomatoes, drizzled with a creamy Greek yoghurt dressing.

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NUTRITION

Protein

32.8g

Fat

7.7g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

104g Chicken Breast

120g Sweet Potato

50g Nonfat Greek Yoghurt

60g Mixed Greens

50g Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and cube the sweet potato into half-inch pieces and toss them with half of the olive oil and a pinch of salt.
3
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
4
Season the chicken breast with garlic powder, salt, and pepper.
5
Heat the remaining olive oil in a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side until fully cooked.
6
Let the chicken rest for a few minutes before slicing it into thin strips.
7
In a small bowl, whisk together the Greek yoghurt and lemon juice, adding a teaspoon of water if needed to reach a drizzling consistency.
8
Place the mixed greens and halved cherry tomatoes in a large bowl and toss with the roasted sweet potatoes.
9
Top the salad with the grilled chicken strips and finish by drizzling the creamy yoghurt dressing over the top.