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Grilled Lemon Herb Chicken with Sweet Potato and Spinach Salad
Grilled Lemon Herb Chicken with Sweet Potato and Spinach Salad

Grilled Lemon Herb Chicken with Sweet Potato and Spinach Salad
A light yet satisfying lunch featuring grilled chicken and a nutrient-rich salad.
Grilled Lemon Herb Chicken with Sweet Potato and Spinach Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 300
    g
     sweet potato
  • 100
    g
     spinach
  • 1
    item
     red onion
  • 30
    g
     almond
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Lemon Herb Chicken with Sweet Potato and Spinach Salad
Instructions:
  1. Marinate chicken breast with lemon juice, olive oil, minced garlic, salt, and pepper for at least 15 minutes.
  2. Preheat grill to medium-high heat.
  3. Grill chicken for about 6-7 minutes on each side until fully cooked.
  4. Peel and cube sweet potatoes, then boil until tender.
  5. Slice red onion thinly.
  6. In a large bowl, combine spinach, boiled sweet potatoes, sliced red onion, and almonds.
  7. Drizzle balsamic vinegar over the salad and toss gently.
  8. Serve grilled chicken on top of the salad.
Nutrition Per Serving 800 g Per 100g
Energy 644 kcal 81 kcal
Protein 45 g 5.6 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 50 g 6.3 g
Fat 35 g 4.4 g
  • 200
    g
     chicken breast
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 300
    g
     sweet potato
  • 100
    g
     spinach
  • 1
    item
     red onion
  • 30
    g
     almond
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Marinate chicken breast with lemon juice, olive oil, minced garlic, salt, and pepper for at least 15 minutes.

Preheat grill to medium-high heat.

Grill chicken for about 6-7 minutes on each side until fully cooked.

Peel and cube sweet potatoes, then boil until tender.

Slice red onion thinly.

In a large bowl, combine spinach, boiled sweet potatoes, sliced red onion, and almonds.

Drizzle balsamic vinegar over the salad and toss gently.

Serve grilled chicken on top of the salad.

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