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, protein-packed lunch featuring a perfectly grilled chicken breast served atop a bed of fluffy quinoa and a refreshing, crunchy cabbage slaw accented with a zesty lemon dressing.

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NUTRITION

401kcal
Protein
43.4g
Fat
11g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Thinly Sliced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side, or until internal temperature reaches 165°F. Allow to rest for a few minutes before slicing.

  • 3

    While the chicken grills, prepare the quinoa if not already cooked. Fluff the cooked quinoa and set aside.

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, fresh lemon juice, a pinch of salt, and pepper. Pour the dressing over the slaw and toss until evenly combined.

  • 6

    Plate a serving of quinoa, top with the cabbage slaw, and arrange the sliced grilled chicken breast on top. Serve immediately.

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, protein-packed lunch featuring a perfectly grilled chicken breast served atop a bed of fluffy quinoa and a refreshing, crunchy cabbage slaw accented with a zesty lemon dressing.

NUTRITION

401kcal
Protein
43.4g
Fat
11g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Thinly Sliced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side, or until internal temperature reaches 165°F. Allow to rest for a few minutes before slicing.

  • 3

    While the chicken grills, prepare the quinoa if not already cooked. Fluff the cooked quinoa and set aside.

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, fresh lemon juice, a pinch of salt, and pepper. Pour the dressing over the slaw and toss until evenly combined.

  • 6

    Plate a serving of quinoa, top with the cabbage slaw, and arrange the sliced grilled chicken breast on top. Serve immediately.