Name: Grilled Chicken Salad with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 100g Sweet Potato, cubed; 2 cups Mixed Greens; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds (Pepitas); 1 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

Grilled Chicken Salad with Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Sweet Potato

Tender grilled chicken and roasted sweet potato cubes served over fresh mixed greens with a bright lemon vinaigrette and crunchy toasted pepitas.

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NUTRITION

Protein

35.5g

Fat

13.5g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

100g Sweet Potato, cubed

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
3
Spread the potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
5
Let the chicken rest for 5 minutes before slicing it into strips.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and a crack of black pepper to create the dressing.
7
Place the mixed greens in a large bowl and toss with the lemon vinaigrette.
8
Top the greens with the roasted sweet potatoes, sliced grilled chicken, and toasted pumpkin seeds.