Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

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

Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

Enjoy a light yet satisfying lunch featuring tender grilled chicken breast served atop a vibrant quinoa salad with fresh spinach, sautéed mushrooms, and a perfectly poached egg. This dish is balanced and flavorful, with each element complementing the others to provide a delightful medley of textures and tastes.

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NUTRITION

424kcal
Protein
40g
Fat
15.7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup raw Spinach

0.5 cup sliced Mushrooms

1 large hard-boiled Egg

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the sliced mushrooms until they are tender and lightly browned, about 4-5 minutes.

  • 5

    In a bowl, combine the cooked quinoa with raw spinach and the sautéed mushrooms.

  • 6

    Prepare a hard-boiled egg by placing it in boiling water for 9-10 minutes, then cool and peel.

  • 7

    Slice the grilled chicken and arrange it over the quinoa salad. Halve the boiled egg and place on top as a garnish.

  • 8

    Drizzle a little extra olive oil or lemon juice if desired, season with additional salt and pepper, and serve immediately.

Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

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

Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Mushroom Quinoa Salad

Enjoy a light yet satisfying lunch featuring tender grilled chicken breast served atop a vibrant quinoa salad with fresh spinach, sautéed mushrooms, and a perfectly poached egg. This dish is balanced and flavorful, with each element complementing the others to provide a delightful medley of textures and tastes.

NUTRITION

424kcal
Protein
40g
Fat
15.7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup raw Spinach

0.5 cup sliced Mushrooms

1 large hard-boiled Egg

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the sliced mushrooms until they are tender and lightly browned, about 4-5 minutes.

  • 5

    In a bowl, combine the cooked quinoa with raw spinach and the sautéed mushrooms.

  • 6

    Prepare a hard-boiled egg by placing it in boiling water for 9-10 minutes, then cool and peel.

  • 7

    Slice the grilled chicken and arrange it over the quinoa salad. Halve the boiled egg and place on top as a garnish.

  • 8

    Drizzle a little extra olive oil or lemon juice if desired, season with additional salt and pepper, and serve immediately.