Grilled Chicken Breast with Crunchy Broccoli Slaw

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

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy broccoli slaw tossed in a zesty Greek yogurt dressing. The refreshing mix of shredded carrots and red cabbage adds an extra pop of color and texture, while a hint of olive oil and lemon juice ties the flavors together for a balanced and delicious meal.

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NUTRITION

382kcal
Protein
42.2g
Fat
14.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 cup Broccoli Slaw Mix

1/4 cup Shredded Carrots

1/4 cup Shredded Red Cabbage

1/4 cup Non-Fat Greek Yogurt

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for 5-6 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

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

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt, olive oil, lemon juice, salt, and pepper to create a tangy dressing.

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

    Gently mix in the cooked quinoa into the slaw for added texture and a boost of whole grains.

  • 8

    Slice the grilled chicken breast and serve over or alongside the crunchy broccoli slaw.

Grilled Chicken Breast with Crunchy Broccoli Slaw

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

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy broccoli slaw tossed in a zesty Greek yogurt dressing. The refreshing mix of shredded carrots and red cabbage adds an extra pop of color and texture, while a hint of olive oil and lemon juice ties the flavors together for a balanced and delicious meal.

NUTRITION

382kcal
Protein
42.2g
Fat
14.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 cup Broccoli Slaw Mix

1/4 cup Shredded Carrots

1/4 cup Shredded Red Cabbage

1/4 cup Non-Fat Greek Yogurt

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tbsp 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 on both sides.

  • 3

    Grill the chicken for 5-6 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

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

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt, olive oil, lemon juice, salt, and pepper to create a tangy dressing.

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

    Gently mix in the cooked quinoa into the slaw for added texture and a boost of whole grains.

  • 8

    Slice the grilled chicken breast and serve over or alongside the crunchy broccoli slaw.