Name: Grilled Chicken Breast with Roasted Sweet Potato and Bell Pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 150g Sweet Potato, cubed; 100g Red Bell Pepper, sliced; 100g Zucchini, sliced; 1 cup Fresh Spinach; 1 tbsp Olive Oil; 2 tbsp Nonfat Greek Yogurt

Grilled Chicken Breast with Roasted Sweet Potato and Bell Pepper

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Bell Pepper

Tender chicken breast grilled with lemon and herbs, served alongside roasted sweet potatoes and peppers with a creamy dollop of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43g

Fat

18.3g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

150g Sweet Potato, cubed

100g Red Bell Pepper, sliced

100g Zucchini, sliced

1 cup Fresh Spinach

1 tbsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cubed sweet potato, sliced bell pepper, and zucchini with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the sweet potatoes are tender.
4
While the vegetables roast, season the chicken breast with salt, pepper, and your favorite dried herbs.
5
Heat a grill or grill pan over medium-high heat and brush with the remaining olive oil.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Place the fresh spinach in a large bowl or plate as a base.
8
Top the spinach with the roasted vegetable medley and the sliced grilled chicken.
9
Finish the dish with a dollop of Greek yogurt on the side for a cooling, creamy element.