Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

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

Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

Grilled chicken and a jammy soft-boiled egg served over shaved Brussels sprouts and spinach, paired with sourdough toast and melty butter.

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NUTRITION

481kcal
Protein
41.1g
Fat
20.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Large Egg

1 cup Brussels Sprouts

1 cup Fresh Spinach

1/4 Avocado

1 slice Sourdough Bread

1 teaspoon Butter

1/2 teaspoon Olive Oil

2 tablespoons Red Onion

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    Place the egg in boiling water for 7 minutes for a jammy yolk then immediately transfer to an ice bath before peeling and halving.

  • 3

    Thinly shave the raw Brussels sprouts using a sharp knife or mandoline and combine in a large bowl with the fresh spinach and thinly sliced red onion.

  • 4

    Whisk the olive oil with a squeeze of fresh lemon juice or vinegar and toss with the greens until lightly coated.

  • 5

    Slice the grilled chicken and arrange it over the salad base along with the halved egg and sliced avocado.

  • 6

    Toast the sourdough bread until golden brown and spread with the butter while still hot.

Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

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

Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Brussels Sprouts Salad with Toasted Buttered Bread

Grilled chicken and a jammy soft-boiled egg served over shaved Brussels sprouts and spinach, paired with sourdough toast and melty butter.

NUTRITION

481kcal
Protein
41.1g
Fat
20.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Large Egg

1 cup Brussels Sprouts

1 cup Fresh Spinach

1/4 Avocado

1 slice Sourdough Bread

1 teaspoon Butter

1/2 teaspoon Olive Oil

2 tablespoons Red Onion

PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    Place the egg in boiling water for 7 minutes for a jammy yolk then immediately transfer to an ice bath before peeling and halving.

  • 3

    Thinly shave the raw Brussels sprouts using a sharp knife or mandoline and combine in a large bowl with the fresh spinach and thinly sliced red onion.

  • 4

    Whisk the olive oil with a squeeze of fresh lemon juice or vinegar and toss with the greens until lightly coated.

  • 5

    Slice the grilled chicken and arrange it over the salad base along with the halved egg and sliced avocado.

  • 6

    Toast the sourdough bread until golden brown and spread with the butter while still hot.