Name: Grilled Chicken and Leafy Greens Salad with Roasted Potatoes and Chia Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 150g Yukon Gold Potatoes; 2 cups Mixed Leafy Greens; 1 tbsp Chia Seeds; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 15g Slivered Almonds; 1 tbsp Lemon Juice

Grilled Chicken and Leafy Greens Salad with Roasted Potatoes and Chia Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Leafy Greens Salad with Roasted Potatoes and Chia Seeds

Grilled chicken and roasted potatoes tossed with fresh leafy greens and a lemon-yogurt dressing, finished with a sprinkle of crunchy chia seeds.

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NUTRITION

Protein

38.1g

Fat

28.1g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150g Yukon Gold Potatoes

2 cups Mixed Leafy Greens

1 tbsp Chia Seeds

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

15g Slivered Almonds

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the potatoes into small cubes and toss them with half of the olive oil and a pinch of sea salt.
3
Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.
4
While the potatoes roast, season the chicken breast with salt and pepper and grill over medium-high heat for about 6 minutes per side until fully cooked.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining olive oil to create a creamy dressing.
6
In a large salad bowl, combine the mixed leafy greens and the roasted potatoes.
7
Slice the grilled chicken into strips and place them on top of the greens.
8
Drizzle the lemon-yogurt dressing over the salad and finish by sprinkling the chia seeds and slivered almonds over the top.