Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

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

Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

Garlic-herb chicken breast grilled and served with fluffy quinoa and a shredded cabbage and carrot slaw that is refreshingly crisp.

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NUTRITION

404kcal
Protein
31.5g
Fat
18.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Cook the quinoa in water or vegetable broth according to package instructions until the water is absorbed and grains are translucent.

  • 2

    Rub the chicken breast with half of the olive oil, garlic powder, dried oregano, and a pinch of salt and pepper.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil and apple cider vinegar in a medium bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to coat the vegetables in the dressing.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Plate the sliced chicken alongside the warm quinoa and the crisp veggie slaw.

Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

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

Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw and Quinoa

Garlic-herb chicken breast grilled and served with fluffy quinoa and a shredded cabbage and carrot slaw that is refreshingly crisp.

NUTRITION

404kcal
Protein
31.5g
Fat
18.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Cook the quinoa in water or vegetable broth according to package instructions until the water is absorbed and grains are translucent.

  • 2

    Rub the chicken breast with half of the olive oil, garlic powder, dried oregano, and a pinch of salt and pepper.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil and apple cider vinegar in a medium bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to coat the vegetables in the dressing.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Plate the sliced chicken alongside the warm quinoa and the crisp veggie slaw.