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

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy, nutty quinoa. The vibrant mix of shredded cabbage and carrot, dressed simply with olive oil and lemon, brings a delightful balance of textures and flavors to each bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
32.4g
Fat
10.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (~100g)

1/2 cup Cooked Quinoa (~92g)

1 cup Shredded Green Cabbage (~89g)

1/4 cup Shredded Carrot (~25g)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can add a squeeze of lemon juice for extra flavor.

  • 3

    Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrot in a bowl.

  • 5

    Drizzle the olive oil and lemon juice over the slaw, and toss to coat evenly. Season lightly with salt and pepper.

  • 6

    Warm the cooked quinoa if needed and plate it alongside the slaw.

  • 7

    Arrange the sliced grilled chicken on top or beside the quinoa, and 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

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy, nutty quinoa. The vibrant mix of shredded cabbage and carrot, dressed simply with olive oil and lemon, brings a delightful balance of textures and flavors to each bite.

NUTRITION

357kcal
Protein
32.4g
Fat
10.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (~100g)

1/2 cup Cooked Quinoa (~92g)

1 cup Shredded Green Cabbage (~89g)

1/4 cup Shredded Carrot (~25g)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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. Optionally, you can add a squeeze of lemon juice for extra flavor.

  • 3

    Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrot in a bowl.

  • 5

    Drizzle the olive oil and lemon juice over the slaw, and toss to coat evenly. Season lightly with salt and pepper.

  • 6

    Warm the cooked quinoa if needed and plate it alongside the slaw.

  • 7

    Arrange the sliced grilled chicken on top or beside the quinoa, and serve immediately.