Grilled Chicken Breast with Quinoa and Rainbow 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 Rainbow Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Rainbow Slaw

Tender grilled chicken breast served over a bed of fluffy quinoa and a vibrant, crunchy rainbow slaw tossed in a zesty lemon vinaigrette.

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NUTRITION

382kcal
Protein
41.7g
Fat
10.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

0.5 cup Chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Whisk together the lemon juice and half of the olive oil in a small bowl to create the dressing.

  • 2

    Season the chicken breast with sea salt and black pepper, then brush with the remaining olive oil.

  • 3

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

  • 4

    In a large bowl, combine the shredded red cabbage, carrots, and kale.

  • 5

    Toss the rainbow vegetables with the lemon dressing until evenly coated.

  • 6

    Place the cooked quinoa on a plate and fluff it with a fork.

  • 7

    Slice the grilled chicken and serve it immediately alongside the quinoa and the crunchy slaw.

Grilled Chicken Breast with Quinoa and Rainbow 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 Rainbow Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Rainbow Slaw

Tender grilled chicken breast served over a bed of fluffy quinoa and a vibrant, crunchy rainbow slaw tossed in a zesty lemon vinaigrette.

NUTRITION

382kcal
Protein
41.7g
Fat
10.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

0.5 cup Chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Whisk together the lemon juice and half of the olive oil in a small bowl to create the dressing.

  • 2

    Season the chicken breast with sea salt and black pepper, then brush with the remaining olive oil.

  • 3

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

  • 4

    In a large bowl, combine the shredded red cabbage, carrots, and kale.

  • 5

    Toss the rainbow vegetables with the lemon dressing until evenly coated.

  • 6

    Place the cooked quinoa on a plate and fluff it with a fork.

  • 7

    Slice the grilled chicken and serve it immediately alongside the quinoa and the crunchy slaw.