Grilled Chicken Salad with Roasted Kumera

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

Grilled Chicken Salad with Roasted Kumera

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Kumera

Grilled chicken breast and roasted kumera cubes tossed with mixed greens and sweet blueberries, finished with a drizzle of balsamic glaze and a hint of smoky paprika.

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NUTRITION

361kcal
Protein
17.9g
Fat
13.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1 cup roasted Kumera cubes

2 cups Mixed Salad Greens

1/4 cup fresh Blueberries

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the kumera and cut it into small even cubes then toss with half of the olive oil and a pinch of smoky paprika.

  • 3

    Spread the kumera on the baking sheet and roast for 20 minutes until the edges are golden and the centers are tender.

  • 4

    Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked and slice into thin strips.

  • 5

    In a large serving bowl combine the mixed salad greens and fresh blueberries.

  • 6

    Add the warm roasted kumera and sliced grilled chicken to the bowl of greens.

  • 7

    Whisk together the remaining olive oil and balsamic vinegar then drizzle the dressing over the salad and toss gently before serving.

Grilled Chicken Salad with Roasted Kumera

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

Grilled Chicken Salad with Roasted Kumera

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Kumera

Grilled chicken breast and roasted kumera cubes tossed with mixed greens and sweet blueberries, finished with a drizzle of balsamic glaze and a hint of smoky paprika.

NUTRITION

361kcal
Protein
17.9g
Fat
13.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1 cup roasted Kumera cubes

2 cups Mixed Salad Greens

1/4 cup fresh Blueberries

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the kumera and cut it into small even cubes then toss with half of the olive oil and a pinch of smoky paprika.

  • 3

    Spread the kumera on the baking sheet and roast for 20 minutes until the edges are golden and the centers are tender.

  • 4

    Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked and slice into thin strips.

  • 5

    In a large serving bowl combine the mixed salad greens and fresh blueberries.

  • 6

    Add the warm roasted kumera and sliced grilled chicken to the bowl of greens.

  • 7

    Whisk together the remaining olive oil and balsamic vinegar then drizzle the dressing over the salad and toss gently before serving.