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

Tender grilled chicken breast served over fluffy quinoa and a zesty broccoli slaw, finished with a tangy lemon-dijon vinaigrette for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

413kcal
Protein
42.4g
Fat
15.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Slaw Mix

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Prepare the quinoa according to package instructions and fluff with a fork once cooked.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a zesty dressing.

  • 5

    Toss the broccoli slaw mix with the prepared dressing until every strand is well coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the warm quinoa with the crunchy 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

Tender grilled chicken breast served over fluffy quinoa and a zesty broccoli slaw, finished with a tangy lemon-dijon vinaigrette for a satisfying crunch.

NUTRITION

413kcal
Protein
42.4g
Fat
15.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Slaw Mix

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Prepare the quinoa according to package instructions and fluff with a fork once cooked.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a zesty dressing.

  • 5

    Toss the broccoli slaw mix with the prepared dressing until every strand is well coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the warm quinoa with the crunchy slaw on the side.