Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Cabbage; 1/4 medium Carrot, julienned; 1.5 tsp Extra-Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a vibrant, well-rounded lunch that features a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of light, fluffy quinoa. The tangy lemon-olive oil dressing ties the flavors together, making every bite a celebration of texture and taste.

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NUTRITION

Protein

44.2g

Fat

13g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 medium Carrot, julienned

1.5 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat and lightly oil the grates.
2
Season the 6 oz chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and grill marks appear.
3
While the chicken is grilling, prepare the slaw by combining 1 cup shredded cabbage and 1/4 julienned medium carrot in a bowl.
4
In a small bowl, whisk together 1.5 teaspoons of extra-virgin olive oil with 1 tablespoon lemon juice, a pinch of salt, and pepper. Drizzle over the cabbage and carrot, tossing to combine.
5
Warm 1/2 cup of cooked quinoa if necessary and plate alongside the chicken and slaw.
6
Serve immediately and enjoy your balanced, flavorful lunch.