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

A light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa, all brought together with a splash of lemon for brightness. This dish is a balanced medley of lean protein, whole grains, and crisp vegetables, ensuring a nourishing meal that supports your active lifestyle.

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NUTRITION

431kcal
Protein
42.4g
Fat
11.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.25 cup Grated Carrot

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until it is cooked through and has a nice char.

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. Fluff the quinoa with a fork and set aside.

  • 5

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

  • 6

    Drizzle in the lemon juice and olive oil, then toss the vegetables until evenly coated. Add a pinch of salt and pepper to taste.

  • 7

    Slice the grilled chicken breast into strips.

  • 8

    Plate the cooked quinoa, top with sliced chicken, and add a generous serving of the crunchy cabbage slaw.

  • 9

    Serve immediately for a refreshing and nutritious lunch.

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

A light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa, all brought together with a splash of lemon for brightness. This dish is a balanced medley of lean protein, whole grains, and crisp vegetables, ensuring a nourishing meal that supports your active lifestyle.

NUTRITION

431kcal
Protein
42.4g
Fat
11.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.25 cup Grated Carrot

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until it is cooked through and has a nice char.

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. Fluff the quinoa with a fork and set aside.

  • 5

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

  • 6

    Drizzle in the lemon juice and olive oil, then toss the vegetables until evenly coated. Add a pinch of salt and pepper to taste.

  • 7

    Slice the grilled chicken breast into strips.

  • 8

    Plate the cooked quinoa, top with sliced chicken, and add a generous serving of the crunchy cabbage slaw.

  • 9

    Serve immediately for a refreshing and nutritious lunch.