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 chicken breast grilled with lemon and herbs, served over fluffy quinoa and a vibrant broccoli slaw tossed in a zesty vinaigrette with toasted almonds.

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NUTRITION

560kcal
Protein
51.7g
Fat
25.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    In a large mixing bowl, combine the broccoli slaw mix and slivered almonds, then toss thoroughly with the prepared vinaigrette.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into strips.

  • 6

    Serve the sliced chicken over the warm cooked quinoa with 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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and a vibrant broccoli slaw tossed in a zesty vinaigrette with toasted almonds.

NUTRITION

560kcal
Protein
51.7g
Fat
25.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    In a large mixing bowl, combine the broccoli slaw mix and slivered almonds, then toss thoroughly with the prepared vinaigrette.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into strips.

  • 6

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