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

Enjoy a light and refreshing lunch featuring juicy grilled chicken breast served over fluffy quinoa and a vibrant, crunchy cabbage slaw. The smoky char from the grill complements the zesty, tangy dressing of the slaw perfectly, making every bite a keep-fit treat.

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NUTRITION

386kcal
Protein
44.4g
Fat
8.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can drizzle a small amount of olive oil on the chicken for an extra char and moisture.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Measure out 1/2 cup cooked quinoa.

  • 5

    In a bowl, combine the shredded red cabbage and shredded carrot.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 8

    To serve, place the quinoa on a plate, top with sliced grilled chicken, and finish by layering on the crunchy cabbage slaw.

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

Enjoy a light and refreshing lunch featuring juicy grilled chicken breast served over fluffy quinoa and a vibrant, crunchy cabbage slaw. The smoky char from the grill complements the zesty, tangy dressing of the slaw perfectly, making every bite a keep-fit treat.

NUTRITION

386kcal
Protein
44.4g
Fat
8.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

1 teaspoon 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 drizzle a small amount of olive oil on the chicken for an extra char and moisture.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Measure out 1/2 cup cooked quinoa.

  • 5

    In a bowl, combine the shredded red cabbage and shredded carrot.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 8

    To serve, place the quinoa on a plate, top with sliced grilled chicken, and finish by layering on the crunchy cabbage slaw.