Name: Grilled Chicken and Egg Quinoa Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Chicken Breast; 1 Large Hard-Boiled Egg; 0.54 cup Cooked Quinoa; 2 cups Fresh Arugula; 0.75 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.33 cup Cherry Tomatoes; 1 teaspoon Crumbled Feta Cheese

Grilled Chicken and Egg Quinoa Arugula Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Egg Quinoa Arugula Salad

Grilled chicken and a jammy hard-boiled egg served over fluffy quinoa and arugula, tossed in a lemon vinaigrette with creamy crumbled feta.

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NUTRITION

Protein

31.2g

Fat

19.9g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1 Large Hard-Boiled Egg

0.54 cup Cooked Quinoa

2 cups Fresh Arugula

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.33 cup Cherry Tomatoes

1 teaspoon Crumbled Feta Cheese

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing.
3
Place a large egg in a small pot of boiling water and cook for 8-9 minutes for a firm yet jammy yolk, then peel and halve.
4
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a simple dressing.
5
Combine the cooked quinoa, arugula, and halved cherry tomatoes in a large salad bowl.
6
Drizzle the dressing over the salad and toss gently to ensure the arugula is lightly coated.
7
Top the salad with the sliced grilled chicken and the halved hard-boiled egg.
8
Finish the dish with a sprinkle of crumbled feta cheese for a salty, creamy touch.