Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

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

Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

Enjoy a vibrant, nourishing lunch featuring juicy grilled chicken breast paired with a refreshing, crunchy cabbage-carpot slaw lightly dressed with a hint of olive oil. Served alongside a side of fluffy quinoa and creamy avocado, this dish offers a balanced blend of flavors and textures.

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NUTRITION

473kcal
Protein
53g
Fat
14.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Shredded Cabbage & Carrot Mix

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred herbs).

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a bowl.

  • 5

    Drizzle the slaw with the extra virgin olive oil and gently toss to coat evenly.

  • 6

    In a serving bowl, arrange the cooked quinoa as a base, then top with the prepared slaw.

  • 7

    Slice the avocado into modest chunks and gently fold into the slaw for creaminess.

  • 8

    Serve the grilled chicken breast sliced over or alongside the quinoa slaw, and enjoy your balanced, protein-packed lunch.

Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

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

Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Greek Yogurt Slaw and Quinoa

Enjoy a vibrant, nourishing lunch featuring juicy grilled chicken breast paired with a refreshing, crunchy cabbage-carpot slaw lightly dressed with a hint of olive oil. Served alongside a side of fluffy quinoa and creamy avocado, this dish offers a balanced blend of flavors and textures.

NUTRITION

473kcal
Protein
53g
Fat
14.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Shredded Cabbage & Carrot Mix

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred herbs).

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a bowl.

  • 5

    Drizzle the slaw with the extra virgin olive oil and gently toss to coat evenly.

  • 6

    In a serving bowl, arrange the cooked quinoa as a base, then top with the prepared slaw.

  • 7

    Slice the avocado into modest chunks and gently fold into the slaw for creaminess.

  • 8

    Serve the grilled chicken breast sliced over or alongside the quinoa slaw, and enjoy your balanced, protein-packed lunch.