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.
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
Preheat your grill to medium-high heat.
Season the chicken breast with a pinch of salt and black pepper.
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.
In a bowl, combine the shredded green cabbage, shredded carrot, and chopped red bell pepper.
In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper to create the dressing.
Drizzle the dressing over the cabbage slaw and toss to evenly coat.
Serve the sliced grilled chicken breast atop a bed of cooked quinoa with a generous serving of crunchy cabbage slaw on the side.