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

Tender grilled chicken breast served over fluffy quinoa with a zesty broccoli slaw, finished with toasted sliced almonds for a satisfying crunch.

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NUTRITION

427kcal
Protein
42.9g
Fat
16.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli Slaw

1 tsp Avocado Oil

1 tsp Tahini

1 tbsp Lemon Juice

1 tbsp Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the tahini and lemon juice in a small bowl to create a creamy dressing; add a splash of water if needed to reach your desired consistency.

  • 5

    In a medium bowl, toss the raw broccoli slaw with the tahini dressing and sliced almonds until well coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Arrange the cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy broccoli slaw on the side.

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

Tender grilled chicken breast served over fluffy quinoa with a zesty broccoli slaw, finished with toasted sliced almonds for a satisfying crunch.

NUTRITION

427kcal
Protein
42.9g
Fat
16.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli Slaw

1 tsp Avocado Oil

1 tsp Tahini

1 tbsp Lemon Juice

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the tahini and lemon juice in a small bowl to create a creamy dressing; add a splash of water if needed to reach your desired consistency.

  • 5

    In a medium bowl, toss the raw broccoli slaw with the tahini dressing and sliced almonds until well coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Arrange the cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy broccoli slaw on the side.