Name: Grilled Chicken Breast with Quinoa and Crunchy Veggie Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/4 cup Dry Quinoa; 1.5 cups Shredded Cabbage and Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Tahini; 1/4 Avocado; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano

Nutrition

Per serving

644 calories

Protein: 44g; 27% of calories
Carbs: 45g; 27% of calories
Fat: 34g; 46% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Rinse the quinoa under cold water and combine with 1/2 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.
Season the chicken breast with dried oregano, salt, and black pepper.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water until smooth to create the dressing.
Toss the shredded cabbage and carrots in a bowl with half of the olive oil and a squeeze of lemon.
Slice the grilled chicken and arrange it over the cooked quinoa and veggie slaw, topping with sliced avocado and the remaining tahini dressing.

Nutrition

Ingredients

Instructions

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