Name: Grilled Chicken Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Sweet Potato, cubed; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 2 cups Mixed Greens; 1.5 tsp Olive Oil; 1 tbsp Balsamic Vinegar; 2 tbsp Red Onion, sliced

Grilled Chicken Salad with Roasted Vegetables

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 Vegetables

Grilled chicken breast and oven-roasted sweet potatoes served over fresh mixed greens with a light balsamic drizzle and charred bell peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

30.3g

Fat

10.6g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Sweet Potato, cubed

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

2 cups Mixed Greens

1.5 tsp Olive Oil

1 tbsp Balsamic Vinegar

2 tbsp Red Onion, sliced

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed sweet potatoes, sliced bell peppers, and zucchini with half of the olive oil, salt, and pepper.
3
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the peppers are charred.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
Whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt to create the dressing.
6
Assemble the salad by placing mixed greens in a bowl, topping with the roasted vegetables and sliced grilled chicken.
7
Drizzle with the balsamic dressing and serve immediately.