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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with a tangy broccoli slaw and toasted almond slivers.

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NUTRITION

439kcal
Protein
41.4g
Fat
16.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli Slaw mix

1 tablespoon Slivered Almonds

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, and a pinch of dried herbs to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken grills, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

    Add the broccoli slaw and slivered almonds to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Place the cooked quinoa in a bowl, top with the crunchy broccoli slaw, and lay the chicken strips over the top.

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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with a tangy broccoli slaw and toasted almond slivers.

NUTRITION

439kcal
Protein
41.4g
Fat
16.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli Slaw mix

1 tablespoon Slivered Almonds

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, and a pinch of dried herbs to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken grills, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

    Add the broccoli slaw and slivered almonds to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Place the cooked quinoa in a bowl, top with the crunchy broccoli slaw, and lay the chicken strips over the top.