Name: Boiled Eggs with Chicken Breast and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Roasted Chicken Breast; 2 Large Hard-Boiled Eggs; 2 cups Fresh Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Toasted Sunflower Seeds; 1 tablespoon Fresh Lemon Juice

Boiled Eggs with Chicken Breast and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Boiled Eggs with Chicken Breast and Spinach Salad

Poached chicken breast and jammy boiled eggs served over a bed of fresh baby spinach with a bright lemon vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

47.0g

Fat

25.4g

Carbs

6.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Roasted Chicken Breast

2 Large Hard-Boiled Eggs

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the eggs by placing them in a small pot of boiling water for 7 minutes for a jammy yolk or 9 minutes for a firm yolk, then transfer to an ice bath.
2
Slice the pre-cooked or roasted chicken breast into thin strips or bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt and black pepper to create the dressing.
4
Place the fresh baby spinach in a large bowl and toss gently with the lemon vinaigrette.
5
Top the spinach with the sliced chicken breast and the peeled and halved boiled eggs.
6
Sprinkle the toasted sunflower seeds over the top for a satisfying crunch and serve immediately.