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 the simplicity of succulent grilled chicken breast paired with nutty quinoa and a refreshing, crunchy vegetable slaw. This vibrant lunch brings together tender, seasoned chicken with a light, tangy balsamic drizzle over a colorful medley of shredded veggies—a harmonious balance of flavors and textures that is both satisfying and energizing.

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NUTRITION

401kcal
Protein
41g
Fat
6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.67 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetable Slaw

1 tablespoon Balsamic Vinegar

Seasoning: Salt, Pepper, Garlic Powder, Paprika (to taste)

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast on both sides with salt, pepper, garlic powder, and paprika.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Set aside to rest briefly, then slice.

  • 4

    Prepare the quinoa if not already cooked. Measure out roughly 0.67 cup of cooked quinoa and keep warm.

  • 5

    In a large bowl, combine shredded red cabbage, carrots, and red bell pepper to create the vegetable slaw.

  • 6

    Drizzle the slaw with balsamic vinegar and toss gently to coat.

  • 7

    Plate the dish by layering the quinoa as a base, arranging the sliced grilled chicken over the quinoa, and topping with the crunchy vegetable slaw.

  • 8

    Finish with an optional extra sprinkle of seasoning or a light drizzle of balsamic vinegar if desired, then serve immediately.

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 the simplicity of succulent grilled chicken breast paired with nutty quinoa and a refreshing, crunchy vegetable slaw. This vibrant lunch brings together tender, seasoned chicken with a light, tangy balsamic drizzle over a colorful medley of shredded veggies—a harmonious balance of flavors and textures that is both satisfying and energizing.

NUTRITION

401kcal
Protein
41g
Fat
6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.67 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetable Slaw

1 tablespoon Balsamic Vinegar

Seasoning: Salt, Pepper, Garlic Powder, Paprika (to taste)

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast on both sides with salt, pepper, garlic powder, and paprika.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Set aside to rest briefly, then slice.

  • 4

    Prepare the quinoa if not already cooked. Measure out roughly 0.67 cup of cooked quinoa and keep warm.

  • 5

    In a large bowl, combine shredded red cabbage, carrots, and red bell pepper to create the vegetable slaw.

  • 6

    Drizzle the slaw with balsamic vinegar and toss gently to coat.

  • 7

    Plate the dish by layering the quinoa as a base, arranging the sliced grilled chicken over the quinoa, and topping with the crunchy vegetable slaw.

  • 8

    Finish with an optional extra sprinkle of seasoning or a light drizzle of balsamic vinegar if desired, then serve immediately.