Grilled Chicken and Sweet Potato Salad with Mixed Greens

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

Grilled Chicken and Sweet Potato Salad with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Salad with Mixed Greens

Grilled chicken and roasted sweet potato tossed with mixed greens and a light lemon vinaigrette, finished with slices of creamy avocado.

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NUTRITION

298kcal
Protein
27.6g
Fat
12g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

2 cups Mixed Greens

2 tablespoons sliced Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Cut the pre-roasted sweet potato into bite-sized cubes.

  • 4

    Place the fresh mixed greens into a large salad bowl.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the greens along with the sweet potato cubes.

  • 6

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 7

    Drizzle the dressing over the salad and top with the fresh avocado slices before serving.

Grilled Chicken and Sweet Potato Salad with Mixed Greens

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

Grilled Chicken and Sweet Potato Salad with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Sweet Potato Salad with Mixed Greens

Grilled chicken and roasted sweet potato tossed with mixed greens and a light lemon vinaigrette, finished with slices of creamy avocado.

NUTRITION

298kcal
Protein
27.6g
Fat
12g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

1/2 cup Roasted Sweet Potato cubes

2 cups Mixed Greens

2 tablespoons sliced Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Cut the pre-roasted sweet potato into bite-sized cubes.

  • 4

    Place the fresh mixed greens into a large salad bowl.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the greens along with the sweet potato cubes.

  • 6

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 7

    Drizzle the dressing over the salad and top with the fresh avocado slices before serving.