Grilled Chicken Breast with Quinoa and Crunchy Veggie 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 Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Veggie Slaw

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp cabbage slaw.

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NUTRITION

418kcal
Protein
42.9g
Fat
13.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until cooked through and juices run clear.

  • 3

    Whisk the lemon juice and olive oil together in a small bowl to create a light vinaigrette.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss with half of the vinaigrette.

  • 5

    Place the cooked quinoa in a serving bowl and top with the sliced grilled chicken breast.

  • 6

    Serve the crunchy slaw on the side and drizzle the remaining vinaigrette over the chicken and quinoa.

Grilled Chicken Breast with Quinoa and Crunchy Veggie 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 Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Veggie Slaw

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp cabbage slaw.

NUTRITION

418kcal
Protein
42.9g
Fat
13.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until cooked through and juices run clear.

  • 3

    Whisk the lemon juice and olive oil together in a small bowl to create a light vinaigrette.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss with half of the vinaigrette.

  • 5

    Place the cooked quinoa in a serving bowl and top with the sliced grilled chicken breast.

  • 6

    Serve the crunchy slaw on the side and drizzle the remaining vinaigrette over the chicken and quinoa.