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

Enjoy a vibrant and nutritious lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy quinoa. This plate offers bright flavors from a zesty lemon-olive oil dressing and a satisfying mix of textures that balance every bite. A wholesome meal designed to fuel your day while meeting your protein and calorie goals.

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NUTRITION

390kcal
Protein
36.6g
Fat
14.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup chopped Red Bell Pepper

2/3 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage, shredded carrot, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper to create the dressing.

  • 6

    Drizzle the dressing over the cabbage slaw and toss to evenly coat.

  • 7

    Serve the sliced grilled chicken breast atop a bed of cooked quinoa with a generous serving 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

Enjoy a vibrant and nutritious lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy quinoa. This plate offers bright flavors from a zesty lemon-olive oil dressing and a satisfying mix of textures that balance every bite. A wholesome meal designed to fuel your day while meeting your protein and calorie goals.

NUTRITION

390kcal
Protein
36.6g
Fat
14.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup chopped Red Bell Pepper

2/3 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage, shredded carrot, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper to create the dressing.

  • 6

    Drizzle the dressing over the cabbage slaw and toss to evenly coat.

  • 7

    Serve the sliced grilled chicken breast atop a bed of cooked quinoa with a generous serving of crunchy cabbage slaw on the side.