Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

Savor a vibrant, wholesome lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and a refreshing crunchy vegetable slaw tossed in a zesty olive oil and lemon dressing. This meal strikes a harmonious balance of lean protein, nutrient-packed whole grains, and crisp seasonal vegetables for a satisfying and energizing plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
49g
Fat
26.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetable Slaw

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can add a squeeze of lemon juice directly to enhance flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions. Typically, bring water to a boil, add quinoa, reduce heat and simmer for about 15 minutes until fluffy.

  • 5

    Prepare the vegetable slaw by combining shredded cabbage, carrots, and thinly sliced red bell pepper in a bowl.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make a light dressing.

  • 7

    Toss the vegetable slaw with the dressing until evenly coated.

  • 8

    Plate the dish by layering the quinoa, placing the sliced grilled chicken on top, and finishing with a generous serving of the dressed vegetable slaw. Enjoy your balanced and nutrient-packed lunch!

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

Savor a vibrant, wholesome lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and a refreshing crunchy vegetable slaw tossed in a zesty olive oil and lemon dressing. This meal strikes a harmonious balance of lean protein, nutrient-packed whole grains, and crisp seasonal vegetables for a satisfying and energizing plate.

NUTRITION

555kcal
Protein
49g
Fat
26.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetable Slaw

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can add a squeeze of lemon juice directly to enhance flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions. Typically, bring water to a boil, add quinoa, reduce heat and simmer for about 15 minutes until fluffy.

  • 5

    Prepare the vegetable slaw by combining shredded cabbage, carrots, and thinly sliced red bell pepper in a bowl.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make a light dressing.

  • 7

    Toss the vegetable slaw with the dressing until evenly coated.

  • 8

    Plate the dish by layering the quinoa, placing the sliced grilled chicken on top, and finishing with a generous serving of the dressed vegetable slaw. Enjoy your balanced and nutrient-packed lunch!