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 and a zesty broccoli slaw, finished with toasted almonds for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
42.7g
Fat
14.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, Dijon mustard, and a squeeze of fresh lemon juice in a large bowl.

  • 4

    Add the broccoli slaw and cooked quinoa to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 6

    Plate the quinoa and slaw mixture, top with the sliced chicken, and garnish with sliced almonds for a toasted finish.

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 and a zesty broccoli slaw, finished with toasted almonds for a satisfying crunch.

NUTRITION

412kcal
Protein
42.7g
Fat
14.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, Dijon mustard, and a squeeze of fresh lemon juice in a large bowl.

  • 4

    Add the broccoli slaw and cooked quinoa to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 6

    Plate the quinoa and slaw mixture, top with the sliced chicken, and garnish with sliced almonds for a toasted finish.