Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Slaw

Grilled chicken breast and quinoa served with a zesty broccoli slaw, tossed in a lemon-herb vinaigrette for a bright, refreshing crunch.

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NUTRITION

413kcal
Protein
43.6g
Fat
13.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and apple cider vinegar to create a light vinaigrette.

  • 4

    Place the shredded broccoli slaw in a bowl and toss with half of the prepared vinaigrette.

  • 5

    In a separate bowl, fluff the pre-cooked quinoa and stir in the remaining vinaigrette.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa and the crunchy broccoli slaw.

Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Slaw

Grilled chicken breast and quinoa served with a zesty broccoli slaw, tossed in a lemon-herb vinaigrette for a bright, refreshing crunch.

NUTRITION

413kcal
Protein
43.6g
Fat
13.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and apple cider vinegar to create a light vinaigrette.

  • 4

    Place the shredded broccoli slaw in a bowl and toss with half of the prepared vinaigrette.

  • 5

    In a separate bowl, fluff the pre-cooked quinoa and stir in the remaining vinaigrette.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa and the crunchy broccoli slaw.