Name: Grilled Chicken Breast with Roasted Sweet Potato Wedges and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 5 ounces Sweet Potato; 2 cups Baby Spinach; 1.5 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Garlic Powder

Grilled Chicken Breast with Roasted Sweet Potato Wedges and Spinach Salad

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 Wedges and Spinach Salad

Lemon-herb marinated chicken breast grilled until juicy, served with oven-roasted sweet potato wedges and a fresh spinach salad for a bright, zesty finish.

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NUTRITION

Protein

38.8g

Fat

11g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

5 ounces Sweet Potato

2 cups Baby Spinach

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat oven to 400°F.
2
Slice the sweet potato into uniform wedges and toss with half the olive oil and a pinch of sea salt.
3
Spread wedges on a baking sheet and roast for 25 minutes until the edges are golden and crispy.
4
Season the chicken breast with garlic powder, salt, and pepper.
5
Grill the chicken over medium-high heat for about 6 minutes per side or until cooked through.
6
In a small bowl, whisk the remaining olive oil with lemon juice to create a simple dressing.
7
Toss the baby spinach with the dressing in a large bowl.
8
Plate the grilled chicken with the roasted wedges and the fresh salad on the side.