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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a light serving of fluffy quinoa. This meal is bursting with textures and flavors, balancing the warm char of chicken with the crisp, tangy vegetables and subtly nutty quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
44.6g
Fat
11.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup shredded Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred seasoning) on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a large bowl, combine shredded cabbage, carrot, and red bell pepper.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss to evenly coat the vegetables.

  • 7

    Serve the sliced grilled chicken breast on a bed of cooked quinoa, topped with a generous helping of 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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a light serving of fluffy quinoa. This meal is bursting with textures and flavors, balancing the warm char of chicken with the crisp, tangy vegetables and subtly nutty quinoa.

NUTRITION

407kcal
Protein
44.6g
Fat
11.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup shredded Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred seasoning) on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a large bowl, combine shredded cabbage, carrot, and red bell pepper.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss to evenly coat the vegetables.

  • 7

    Serve the sliced grilled chicken breast on a bed of cooked quinoa, topped with a generous helping of the crunchy cabbage slaw.