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 to juicy perfection, served over fluffy quinoa and a vibrant broccoli slaw with a toasted sunflower seed crunch.

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NUTRITION

390kcal
Protein
40.8g
Fat
12.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Broccoli Slaw

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon toasted Sunflower Seeds

1 tablespoon fresh Lemon Juice

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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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, ensure your quinoa is cooked and fluffed with a fork.

  • 4

    In a medium mixing bowl, whisk together the lemon juice and olive oil to create a light vinaigrette.

  • 5

    Add the shredded broccoli slaw to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa and broccoli slaw side-by-side, top with the sliced chicken, and finish with a sprinkle of toasted sunflower seeds.

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 to juicy perfection, served over fluffy quinoa and a vibrant broccoli slaw with a toasted sunflower seed crunch.

NUTRITION

390kcal
Protein
40.8g
Fat
12.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Broccoli Slaw

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon toasted Sunflower Seeds

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken cooks, ensure your quinoa is cooked and fluffed with a fork.

  • 4

    In a medium mixing bowl, whisk together the lemon juice and olive oil to create a light vinaigrette.

  • 5

    Add the shredded broccoli slaw to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa and broccoli slaw side-by-side, top with the sliced chicken, and finish with a sprinkle of toasted sunflower seeds.