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 grilled chicken served over fluffy quinoa with a tangy broccoli slaw, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

412kcal
Protein
40.9g
Fat
15.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, combine the broccoli slaw mix and sunflower seeds, then toss thoroughly with the prepared dressing.

  • 5

    Place the warm, cooked quinoa in the center of a plate or bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the quinoa, serving the crunchy broccoli slaw on the side.

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 grilled chicken served over fluffy quinoa with a tangy broccoli slaw, finished with toasted sunflower seeds for a satisfying crunch.

NUTRITION

412kcal
Protein
40.9g
Fat
15.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, combine the broccoli slaw mix and sunflower seeds, then toss thoroughly with the prepared dressing.

  • 5

    Place the warm, cooked quinoa in the center of a plate or bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the quinoa, serving the crunchy broccoli slaw on the side.