Name: Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Cabbage and Carrot Slaw Mix; 1 tsp Extra Virgin Olive Oil; 1 tsp Sunflower Seeds; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa with a zesty cabbage and carrot slaw, finished with a sprinkle of toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

12.1g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Cabbage and Carrot Slaw Mix

1 tsp Extra Virgin Olive Oil

1 tsp Sunflower Seeds

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the olive oil, Dijon mustard, and a splash of apple cider vinegar.
4
In a medium bowl, toss the cabbage and carrot slaw mix with the prepared dressing until evenly coated.
5
Fluff the pre-cooked quinoa with a fork and place it on a plate.
6
Slice the grilled chicken and arrange it over the quinoa.
7
Serve the crunchy vegetable slaw on the side and garnish with toasted sunflower seeds.