Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

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

Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

Enjoy a savory plate featuring tender mushrooms roasted in a fragrant garlic butter and herb blend, perfectly complemented by lean grilled chicken breast slices and delicately poached eggs. This dish delivers a satisfying blend of rich umami flavors and vibrant herb notes, making it a balanced and nourishing meal.

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NUTRITION

330kcal
Protein
43g
Fat
13.4g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Mushrooms (70g)

3 cloves Garlic

1 tsp Unsalted Butter (5g)

1 tsp Mixed Dried Herbs

4 oz Chicken Breast (113g)

2 whole Large Eggs

3 Large Egg Whites

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean and slice the mushrooms. Place them in a baking dish.

  • 3

    Mince the garlic and sprinkle over the mushrooms along with the dried herbs. Drizzle with melted unsalted butter, and season lightly with salt and pepper.

  • 4

    Toss the mushrooms gently to ensure they are evenly coated with the garlic butter mixture.

  • 5

    Roast the mushrooms in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    While the mushrooms roast, season the chicken breast with salt and pepper. Grill it over medium-high heat until fully cooked and lightly charred, about 6-7 minutes per side. Once cooked, slice the chicken into thin strips.

  • 7

    In a small saucepan, gently poach the 2 whole eggs and 3 egg whites in simmering water until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook them in a small nonstick skillet to your preferred style.

  • 8

    Assemble the dish by plating the roasted garlic butter mushrooms, topping with sliced chicken breast, and finally placing the poached eggs on top.

  • 9

    Finish with an extra light sprinkle of salt and pepper if desired, and serve warm.

Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

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

Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Garlic Butter Mushrooms with Chicken & Eggs

Enjoy a savory plate featuring tender mushrooms roasted in a fragrant garlic butter and herb blend, perfectly complemented by lean grilled chicken breast slices and delicately poached eggs. This dish delivers a satisfying blend of rich umami flavors and vibrant herb notes, making it a balanced and nourishing meal.

NUTRITION

330kcal
Protein
43g
Fat
13.4g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Mushrooms (70g)

3 cloves Garlic

1 tsp Unsalted Butter (5g)

1 tsp Mixed Dried Herbs

4 oz Chicken Breast (113g)

2 whole Large Eggs

3 Large Egg Whites

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean and slice the mushrooms. Place them in a baking dish.

  • 3

    Mince the garlic and sprinkle over the mushrooms along with the dried herbs. Drizzle with melted unsalted butter, and season lightly with salt and pepper.

  • 4

    Toss the mushrooms gently to ensure they are evenly coated with the garlic butter mixture.

  • 5

    Roast the mushrooms in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    While the mushrooms roast, season the chicken breast with salt and pepper. Grill it over medium-high heat until fully cooked and lightly charred, about 6-7 minutes per side. Once cooked, slice the chicken into thin strips.

  • 7

    In a small saucepan, gently poach the 2 whole eggs and 3 egg whites in simmering water until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook them in a small nonstick skillet to your preferred style.

  • 8

    Assemble the dish by plating the roasted garlic butter mushrooms, topping with sliced chicken breast, and finally placing the poached eggs on top.

  • 9

    Finish with an extra light sprinkle of salt and pepper if desired, and serve warm.