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-marinated chicken breast grilled to perfection and served over fluffy quinoa with a zesty broccoli slaw for a refreshing, satisfying crunch.

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NUTRITION

386kcal
Protein
42.9g
Fat
10.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken grills, fluff the pre-cooked quinoa with a fork and set aside in a serving bowl.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and apple cider vinegar to create a light dressing.

  • 5

    Toss the shredded broccoli slaw with the dressing until the vegetables are well coated.

  • 6

    Slice the grilled chicken into strips and serve it atop the quinoa alongside the vibrant, crunchy slaw.

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-marinated chicken breast grilled to perfection and served over fluffy quinoa with a zesty broccoli slaw for a refreshing, satisfying crunch.

NUTRITION

386kcal
Protein
42.9g
Fat
10.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Broccoli Slaw

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken grills, fluff the pre-cooked quinoa with a fork and set aside in a serving bowl.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and apple cider vinegar to create a light dressing.

  • 5

    Toss the shredded broccoli slaw with the dressing until the vegetables are well coated.

  • 6

    Slice the grilled chicken into strips and serve it atop the quinoa alongside the vibrant, crunchy slaw.