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

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with a tangy, vinegar-based broccoli slaw for a satisfying crunch.

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NUTRITION

398kcal
Protein
42.5g
Fat
13.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 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 medium bowl, whisk together the olive oil and a splash of apple cider vinegar or lemon juice to create a light dressing.

  • 4

    Add the shredded broccoli slaw to the bowl and toss thoroughly to coat the vegetables.

  • 5

    Fold in the sliced almonds for added texture.

  • 6

    Slice the grilled chicken and serve it alongside the warm quinoa and the refreshing, crunchy 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

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with a tangy, vinegar-based broccoli slaw for a satisfying crunch.

NUTRITION

398kcal
Protein
42.5g
Fat
13.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 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 medium bowl, whisk together the olive oil and a splash of apple cider vinegar or lemon juice to create a light dressing.

  • 4

    Add the shredded broccoli slaw to the bowl and toss thoroughly to coat the vegetables.

  • 5

    Fold in the sliced almonds for added texture.

  • 6

    Slice the grilled chicken and serve it alongside the warm quinoa and the refreshing, crunchy slaw.