Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw, finished with a zesty lime vinaigrette and toasted pepitas.

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NUTRITION

395kcal
Protein
42.1g
Fat
13g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Shredded Cabbage Slaw Mix

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

5 grams Pepitas

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy, then set aside.

  • 2

    Season the chicken breast with sea salt, black pepper, and garlic powder to taste.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lime juice, and a pinch of salt to create the dressing.

  • 5

    In a medium mixing bowl, toss the shredded cabbage slaw mix with the lime vinaigrette until well coated.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    To assemble, place the quinoa in a bowl, top with the crunchy slaw and grilled chicken, and garnish with the toasted pepitas.

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw, finished with a zesty lime vinaigrette and toasted pepitas.

NUTRITION

395kcal
Protein
42.1g
Fat
13g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Shredded Cabbage Slaw Mix

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

5 grams Pepitas

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy, then set aside.

  • 2

    Season the chicken breast with sea salt, black pepper, and garlic powder to taste.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lime juice, and a pinch of salt to create the dressing.

  • 5

    In a medium mixing bowl, toss the shredded cabbage slaw mix with the lime vinaigrette until well coated.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    To assemble, place the quinoa in a bowl, top with the crunchy slaw and grilled chicken, and garnish with the toasted pepitas.