Name: Grilled Chicken Breast with Shredded Cabbage and Carrot Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup shredded Green Cabbage; 1/2 cup shredded Carrot; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Cooked Quinoa; Salt and Pepper to taste

Grilled Chicken Breast with Shredded Cabbage and Carrot Slaw

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 Shredded Cabbage and Carrot Slaw

Savor a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy slaw of shredded cabbage and carrots, lightly dressed with olive oil and zesty lemon juice. A side of fluffy quinoa completes the dish, making it both nutritious and delightfully balanced.

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NUTRITION

Protein

40.8g

Fat

10.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Lightly season the chicken breast with salt and pepper.
3
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and its internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
4
In a mixing bowl, combine the shredded cabbage and carrots.
5
Drizzle the olive oil and lemon juice over the vegetables, then toss until evenly coated. Season with a pinch of salt and pepper to taste.
6
Warm the cooked quinoa if needed, or serve it at room temperature as a hearty side.
7
Plate the sliced chicken breast alongside a generous serving of the cabbage and carrot slaw with a side of quinoa. Enjoy your balanced and nutritious lunch!