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

Grilled chicken breast served over fluffy quinoa with a zesty broccoli slaw, finished with a lemon-dijon dressing for a satisfying crunch.

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NUTRITION

380kcal
Protein
42.4g
Fat
10.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Toss the shredded broccoli slaw with the prepared dressing in a medium bowl until well coated.

  • 5

    Place the cooked quinoa on a plate, top with the sliced grilled chicken, and serve alongside the chilled, crunchy slaw.

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

Grilled chicken breast served over fluffy quinoa with a zesty broccoli slaw, finished with a lemon-dijon dressing for a satisfying crunch.

NUTRITION

380kcal
Protein
42.4g
Fat
10.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Toss the shredded broccoli slaw with the prepared dressing in a medium bowl until well coated.

  • 5

    Place the cooked quinoa on a plate, top with the sliced grilled chicken, and serve alongside the chilled, crunchy slaw.