Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a refreshing and balanced lunch featuring juicy grilled chicken breast paired with a crunchy cabbage slaw tossed in a light olive oil and apple cider vinegar dressing. A side of quinoa adds an extra boost of wholesome goodness to keep you energized throughout your day.

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NUTRITION

385kcal
Protein
40.6g
Fat
10.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot

1/4 cup julienned Red Bell Pepper

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1/4 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, prepare the slaw: in a bowl, combine shredded cabbage, julienned red bell pepper, and grated or thinly sliced carrot.

  • 5

    In a small bowl, whisk together olive oil and apple cider vinegar. Drizzle over the slaw and toss to coat evenly.

  • 6

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 7

    Once the chicken is done, let it rest for a couple of minutes, then slice thinly.

  • 8

    Plate the sliced chicken breast alongside a generous serving of the crunchy cabbage slaw and quinoa mixture.

  • 9

    Enjoy your balanced, protein-packed lunch!

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a refreshing and balanced lunch featuring juicy grilled chicken breast paired with a crunchy cabbage slaw tossed in a light olive oil and apple cider vinegar dressing. A side of quinoa adds an extra boost of wholesome goodness to keep you energized throughout your day.

NUTRITION

385kcal
Protein
40.6g
Fat
10.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot

1/4 cup julienned Red Bell Pepper

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1/4 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, prepare the slaw: in a bowl, combine shredded cabbage, julienned red bell pepper, and grated or thinly sliced carrot.

  • 5

    In a small bowl, whisk together olive oil and apple cider vinegar. Drizzle over the slaw and toss to coat evenly.

  • 6

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 7

    Once the chicken is done, let it rest for a couple of minutes, then slice thinly.

  • 8

    Plate the sliced chicken breast alongside a generous serving of the crunchy cabbage slaw and quinoa mixture.

  • 9

    Enjoy your balanced, protein-packed lunch!