Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa with a vibrant, vinegar-based vegetable slaw for a satisfying crunch.

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NUTRITION

490kcal
Protein
44.5g
Fat
15.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage and Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

1 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, lemon juice, and apple cider vinegar in a small bowl.

  • 5

    Toss the shredded cabbage and carrots with the dressing until well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Serve the sliced chicken over the warm quinoa with the crunchy slaw on the side.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa with a vibrant, vinegar-based vegetable slaw for a satisfying crunch.

NUTRITION

490kcal
Protein
44.5g
Fat
15.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage and Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, lemon juice, and apple cider vinegar in a small bowl.

  • 5

    Toss the shredded cabbage and carrots with the dressing until well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Serve the sliced chicken over the warm quinoa with the crunchy slaw on the side.