Grilled Chicken Salad

One plate is the amount the calories and protein above are for.

• 6 oz chicken breast, cut into 1-inch pieces
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked sliced zucchini (from about 1.5 cups raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 tbsp olive oil
• 1/2 lemon, sliced

• 12 oz chicken breast, cut into 1-inch pieces
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 cups cooked sliced zucchini (from about 3 cups raw)
• 2 cups cooked sliced mushrooms (from about 4 cups raw)
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 tbsp olive oil
• 1 lemon, sliced

• 24 oz chicken breast, cut into 1-inch pieces
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 cups cooked sliced zucchini (from about 6 cups raw)
• 4 cups cooked sliced mushrooms (from about 8 cups raw)
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 tbsp olive oil
• 2 lemon, sliced

• 36 oz chicken breast, cut into 1-inch pieces
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 cups cooked sliced zucchini (from about 9 cups raw)
• 6 cups cooked sliced mushrooms (from about 12 cups raw)
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 tbsp olive oil
• 3 lemon, sliced

• 48 oz chicken breast, cut into 1-inch pieces
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 cups cooked sliced zucchini (from about 12 cups raw)
• 8 cups cooked sliced mushrooms (from about 16 cups raw)
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 tbsp olive oil
• 4 lemon, sliced

1. Season the chicken and grill or sear it in the olive oil over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then rest it a few minutes and slice.

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2. In the same pan, cook the mushrooms over medium heat, 5 to 6 minutes, until softened and browned and their liquid has cooked off.

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3. Add the zucchini and cook, 3 to 4 minutes, until tender and lightly golden.

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4. Steam the broccoli in a covered pan with a splash of water, 5 to 6 minutes, until bright green and just tender.

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5. Add the spinach and cook, 1 to 2 minutes, until it wilts.

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6. Pile the warm vegetables and broccoli on a plate, lay the sliced chicken over the top, and finish with a squeeze of lemon.

• Calories480
• Protein61g
• Carbs15g
• Fat20g
• Fiber6g
• Sodium189mg

• A Healthy Weight
• Eating Well

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