Name: Grilled Chicken Breast with Quinoa and Crunchy Broccoli Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1 cup cooked Quinoa; 2 cups Broccoli Slaw; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 1 teaspoon Honey; 1 teaspoon Dijon Mustard; 1 tablespoon Apple Cider Vinegar

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Slaw

Tender grilled chicken breast served over fluffy quinoa and a vibrant broccoli slaw tossed in a zesty vinaigrette, topped with toasted sunflower seeds.

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NUTRITION

Protein

53.2g

Fat

33.9g

Carbs

57.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli Slaw

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Rinse the quinoa thoroughly and cook according to the package instructions until fluffy.
2
Season the chicken breast with sea salt, cracked black pepper, and a pinch of garlic powder.
3
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and dijon mustard to create the dressing.
5
Place the broccoli slaw in a large mixing bowl, pour the dressing over it, and toss well to coat.
6
Fold the toasted sunflower seeds into the slaw for added texture.
7
Slice the grilled chicken into strips and serve it atop a bed of warm quinoa with the crunchy slaw on the side.