Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa and a zesty broccoli slaw, finished with toasted slivered almonds for a satisfying crunch.

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NUTRITION

434kcal
Protein
42.9g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Apple Cider Vinegar and Dijon Mustard Blend

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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 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a clean vinaigrette.

  • 4

    In a medium mixing bowl, toss the raw broccoli slaw mix with the prepared dressing and top with the slivered almonds.

  • 5

    Slice the grilled chicken into strips and serve immediately alongside the warm fluffy quinoa and the crunchy slaw.

Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa and a zesty broccoli slaw, finished with toasted slivered almonds for a satisfying crunch.

NUTRITION

434kcal
Protein
42.9g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Slaw Mix

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Apple Cider Vinegar and Dijon Mustard Blend

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 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a clean vinaigrette.

  • 4

    In a medium mixing bowl, toss the raw broccoli slaw mix with the prepared dressing and top with the slivered almonds.

  • 5

    Slice the grilled chicken into strips and serve immediately alongside the warm fluffy quinoa and the crunchy slaw.