Grilled Chicken Breast with Crunchy Cabbage 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 Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

A light yet satisfying lunch featuring perfectly grilled chicken breast paired with a bright, crunchy cabbage slaw and nutty quinoa. This dish offers a refreshing medley of textures and flavors with a zesty lemon vinaigrette that ties it all together beautifully.

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NUTRITION

417kcal
Protein
42.5g
Fat
11.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

2 slices Red Onion

2/3 tbsp Olive Oil (for vinaigrette)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let rest.

  • 3

    In a bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.

  • 4

    In a small jar, mix the olive oil and lemon juice along with a pinch of salt and pepper to create a light vinaigrette. Drizzle over the slaw and toss to coat evenly.

  • 5

    Reheat or fluff the cooked quinoa if necessary.

  • 6

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of crunchy cabbage slaw on the side.

Grilled Chicken Breast with Crunchy Cabbage 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 Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

A light yet satisfying lunch featuring perfectly grilled chicken breast paired with a bright, crunchy cabbage slaw and nutty quinoa. This dish offers a refreshing medley of textures and flavors with a zesty lemon vinaigrette that ties it all together beautifully.

NUTRITION

417kcal
Protein
42.5g
Fat
11.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

2 slices Red Onion

2/3 tbsp Olive Oil (for vinaigrette)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let rest.

  • 3

    In a bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.

  • 4

    In a small jar, mix the olive oil and lemon juice along with a pinch of salt and pepper to create a light vinaigrette. Drizzle over the slaw and toss to coat evenly.

  • 5

    Reheat or fluff the cooked quinoa if necessary.

  • 6

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of crunchy cabbage slaw on the side.