Chicken and Veggie Bistro Box

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

Chicken and Veggie Bistro Box

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Bistro Box

Roasted chicken breast and a jammy hard-boiled egg served cold with crisp snap peas, carrots, and creamy hummus for a satisfying midday crunch.

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NUTRITION

543kcal
Protein
55.7g
Fat
22.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz roasted chicken breast

1 large egg

1 cup snap peas

1 cup baby carrots

2 tbsp hummus

0.5 oz raw almonds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then roast at 400°F for 20 minutes or until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to cool completely before slicing it into uniform, bite-sized strips.

  • 3

    Place the egg in a small saucepan, cover with an inch of water, bring to a rolling boil, then turn off the heat and let sit covered for 7 minutes.

  • 4

    Submerge the egg in an ice bath for 5 minutes to stop the cooking process, then peel and slice it in half.

  • 5

    Clean the snap peas and baby carrots, ensuring they are dry to maintain their snap.

  • 6

    Assemble the box by placing the chicken, egg halves, vegetables, almonds, and a small container of hummus into a divided glass meal prep container.

Chicken and Veggie Bistro Box

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

Chicken and Veggie Bistro Box

YOUR SOLIN GENERATED RECIPE

Chicken and Veggie Bistro Box

Roasted chicken breast and a jammy hard-boiled egg served cold with crisp snap peas, carrots, and creamy hummus for a satisfying midday crunch.

NUTRITION

543kcal
Protein
55.7g
Fat
22.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz roasted chicken breast

1 large egg

1 cup snap peas

1 cup baby carrots

2 tbsp hummus

0.5 oz raw almonds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then roast at 400°F for 20 minutes or until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to cool completely before slicing it into uniform, bite-sized strips.

  • 3

    Place the egg in a small saucepan, cover with an inch of water, bring to a rolling boil, then turn off the heat and let sit covered for 7 minutes.

  • 4

    Submerge the egg in an ice bath for 5 minutes to stop the cooking process, then peel and slice it in half.

  • 5

    Clean the snap peas and baby carrots, ensuring they are dry to maintain their snap.

  • 6

    Assemble the box by placing the chicken, egg halves, vegetables, almonds, and a small container of hummus into a divided glass meal prep container.