Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/2 medium Carrot, shredded; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Pinch of Salt; Pinch of Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a balanced lunch featuring perfectly grilled chicken breast, a refreshing crunchy cabbage slaw, and a serving of light, nutty quinoa. This dish harmonizes protein-packed lean meat with a crisp, colorful slaw dressed in a zesty lemon vinaigrette, rounded out by hearty quinoa for a satisfying meal.

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NUTRITION

Protein

40.4g

Fat

10.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with a pinch of salt and black pepper.
3
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
4
While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrot in a bowl.
5
In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.
6
Pour the dressing over the cabbage and carrot mixture and toss gently to coat evenly.
7
Warm the cooked quinoa if needed or serve it at room temperature.
8
Plate the grilled chicken alongside a generous serving of quinoa and top with the crunchy cabbage slaw.
9
Enjoy your delicious, nutrient-packed lunch!