Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

Savor a lightly grilled chicken breast paired with tender roasted sweet potato cubes and a fresh spinach salad accented with crisp apple slices and a delicate drizzle of olive oil and balsamic vinegar. This balanced plate delivers a satisfying mix of lean protein and naturally sweet veggies for a refreshing midday meal.

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NUTRITION

329kcal
Protein
37g
Fat
8.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Fresh Spinach

1/4 small Apple sliced

1 tsp Olive Oil

1 tsp Balsamic Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 3

    Meanwhile, preheat your oven to 400°F. Cube the sweet potato and toss with a small drizzle of olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and lightly brown.

  • 4

    In a bowl, combine the fresh spinach and thinly sliced apple. Drizzle with the remaining olive oil and balsamic vinegar, and toss gently.

  • 5

    Plate the grilled chicken alongside the roasted sweet potato and top with the spinach salad. Serve immediately while warm.

Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

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

Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Spinach Salad

Savor a lightly grilled chicken breast paired with tender roasted sweet potato cubes and a fresh spinach salad accented with crisp apple slices and a delicate drizzle of olive oil and balsamic vinegar. This balanced plate delivers a satisfying mix of lean protein and naturally sweet veggies for a refreshing midday meal.

NUTRITION

329kcal
Protein
37g
Fat
8.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Fresh Spinach

1/4 small Apple sliced

1 tsp Olive Oil

1 tsp Balsamic Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 3

    Meanwhile, preheat your oven to 400°F. Cube the sweet potato and toss with a small drizzle of olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and lightly brown.

  • 4

    In a bowl, combine the fresh spinach and thinly sliced apple. Drizzle with the remaining olive oil and balsamic vinegar, and toss gently.

  • 5

    Plate the grilled chicken alongside the roasted sweet potato and top with the spinach salad. Serve immediately while warm.