Grilled Chicken Breast with Quinoa and Roasted Mushrooms

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

Grilled Chicken Breast with Quinoa and Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Mushrooms

Grilled chicken breast served over fluffy quinoa and balsamic-roasted cremini mushrooms, finished with a sprinkle of fresh herbs and savory caramelized edges.

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NUTRITION

386kcal
Protein
34.7g
Fat
17g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Sliced Cremini Mushrooms

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, toss the sliced cremini mushrooms with half of the olive oil, the balsamic vinegar, and a pinch of salt and pepper.

  • 3

    Spread the mushrooms in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and browned.

  • 4

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or thyme.

  • 5

    Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 6

    While the chicken rests for a few minutes, warm your pre-cooked quinoa if necessary.

  • 7

    Slice the chicken into strips and serve it over a bed of quinoa alongside the roasted mushrooms.

  • 8

    Drizzle the remaining olive oil over the dish and garnish with fresh parsley or chives.

Grilled Chicken Breast with Quinoa and Roasted Mushrooms

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

Grilled Chicken Breast with Quinoa and Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Mushrooms

Grilled chicken breast served over fluffy quinoa and balsamic-roasted cremini mushrooms, finished with a sprinkle of fresh herbs and savory caramelized edges.

NUTRITION

386kcal
Protein
34.7g
Fat
17g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Sliced Cremini Mushrooms

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, toss the sliced cremini mushrooms with half of the olive oil, the balsamic vinegar, and a pinch of salt and pepper.

  • 3

    Spread the mushrooms in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and browned.

  • 4

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or thyme.

  • 5

    Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 6

    While the chicken rests for a few minutes, warm your pre-cooked quinoa if necessary.

  • 7

    Slice the chicken into strips and serve it over a bed of quinoa alongside the roasted mushrooms.

  • 8

    Drizzle the remaining olive oil over the dish and garnish with fresh parsley or chives.