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-marinated chicken breast grilled until juicy and served over fluffy quinoa with a zesty, crunchy broccoli slaw.

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NUTRITION

447kcal
Protein
46.2g
Fat
12.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Rub the chicken breast with half of the lemon juice, sea salt, and black pepper.

  • 2

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

  • 3

    Whisk together the remaining lemon juice and olive oil in a medium bowl.

  • 4

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

  • 5

    Place the warm cooked quinoa in a serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange over the quinoa.

  • 7

    Serve immediately alongside the crunchy broccoli slaw for a balanced, high-protein lunch.

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-marinated chicken breast grilled until juicy and served over fluffy quinoa with a zesty, crunchy broccoli slaw.

NUTRITION

447kcal
Protein
46.2g
Fat
12.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Rub the chicken breast with half of the lemon juice, sea salt, and black pepper.

  • 2

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

  • 3

    Whisk together the remaining lemon juice and olive oil in a medium bowl.

  • 4

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

  • 5

    Place the warm cooked quinoa in a serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange over the quinoa.

  • 7

    Serve immediately alongside the crunchy broccoli slaw for a balanced, high-protein lunch.