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 refreshing and nourishing lunch featuring tender grilled chicken breast paired with a zesty cabbage slaw and a serving of fluffy quinoa. The vibrant crunch of red cabbage, carrot, and red bell pepper, lightly dressed with a hint of olive oil, perfectly complements the lean protein of the chicken and the nutty flavor of quinoa.

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NUTRITION

389kcal
Protein
38.8g
Fat
10.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Red Cabbage

1 small Grated Carrot

1 portion Red Bell Pepper (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove and let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa by following package instructions and set aside once cooked.

  • 5

    In a bowl, combine shredded red cabbage, grated carrot, and sliced red bell pepper.

  • 6

    Drizzle the olive oil over the vegetables and toss gently to coat evenly, creating a light and crunchy slaw.

  • 7

    Plate the dish by serving the cooked quinoa as a base, topping with sliced grilled chicken, and adding a generous side of the cabbage slaw.

  • 8

    Enjoy your balanced lunch that perfectly meets your nutritional goals.

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 refreshing and nourishing lunch featuring tender grilled chicken breast paired with a zesty cabbage slaw and a serving of fluffy quinoa. The vibrant crunch of red cabbage, carrot, and red bell pepper, lightly dressed with a hint of olive oil, perfectly complements the lean protein of the chicken and the nutty flavor of quinoa.

NUTRITION

389kcal
Protein
38.8g
Fat
10.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Red Cabbage

1 small Grated Carrot

1 portion Red Bell Pepper (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove and let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa by following package instructions and set aside once cooked.

  • 5

    In a bowl, combine shredded red cabbage, grated carrot, and sliced red bell pepper.

  • 6

    Drizzle the olive oil over the vegetables and toss gently to coat evenly, creating a light and crunchy slaw.

  • 7

    Plate the dish by serving the cooked quinoa as a base, topping with sliced grilled chicken, and adding a generous side of the cabbage slaw.

  • 8

    Enjoy your balanced lunch that perfectly meets your nutritional goals.