Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

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

Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

Savor a delicious plate of crispy garlic herb oyster mushrooms paired with juicy roasted chicken breast and a light serving of fluffy quinoa. The mushrooms are lightly coated in almond flour and seasoned with garlic and mixed herbs for a satisfying crunch, while the lean roasted chicken and tender quinoa complete this balanced, flavorful meal.

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NUTRITION

358kcal
Protein
43.7g
Fat
12.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Oyster Mushrooms

0.33 cup Cooked Quinoa

1 tablespoon Almond Flour

1 clove Minced Garlic

1 teaspoon Mixed Dried Herbs

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and roast the chicken breast until cooked through, about 20-25 minutes. Season with salt and pepper.

  • 2

    Clean the oyster mushrooms and pat them dry. In a bowl, toss the mushrooms with almond flour, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the seasoned mushrooms and cook, stirring gently, for about 5-7 minutes until they become crispy and golden.

  • 4

    Prepare cooked quinoa if not already done by following package instructions.

  • 5

    Plate the roasted chicken sliced or served whole alongside a serving of quinoa, and top with the crispy garlic herb mushrooms.

  • 6

    Serve immediately and enjoy your balanced, nutritious meal.

Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

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

Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Garlic Herb Oyster Mushrooms with Roasted Chicken and Quinoa

Savor a delicious plate of crispy garlic herb oyster mushrooms paired with juicy roasted chicken breast and a light serving of fluffy quinoa. The mushrooms are lightly coated in almond flour and seasoned with garlic and mixed herbs for a satisfying crunch, while the lean roasted chicken and tender quinoa complete this balanced, flavorful meal.

NUTRITION

358kcal
Protein
43.7g
Fat
12.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Oyster Mushrooms

0.33 cup Cooked Quinoa

1 tablespoon Almond Flour

1 clove Minced Garlic

1 teaspoon Mixed Dried Herbs

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and roast the chicken breast until cooked through, about 20-25 minutes. Season with salt and pepper.

  • 2

    Clean the oyster mushrooms and pat them dry. In a bowl, toss the mushrooms with almond flour, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the seasoned mushrooms and cook, stirring gently, for about 5-7 minutes until they become crispy and golden.

  • 4

    Prepare cooked quinoa if not already done by following package instructions.

  • 5

    Plate the roasted chicken sliced or served whole alongside a serving of quinoa, and top with the crispy garlic herb mushrooms.

  • 6

    Serve immediately and enjoy your balanced, nutritious meal.