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 lunch featuring lean, grilled chicken breast paired with a tangy, crunchy cabbage slaw and fluffy quinoa. This dish brings a delightful mix of textures and vibrant flavors, perfect for a light yet satisfying meal that supports your nutritional goals.

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NUTRITION

399kcal
Protein
43.2g
Fat
11.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage with lemon juice, Dijon mustard, and olive oil. Toss well to create a light, tangy slaw. Season with salt and pepper as desired.

  • 5

    Reheat or fluff the cooked quinoa if needed, and serve as the base of your plate.

  • 6

    Slice the grilled chicken breast and arrange it over the quinoa. Top with the refreshing cabbage slaw.

  • 7

    Enjoy your balanced and flavorful lunch that perfectly aligns with 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 lunch featuring lean, grilled chicken breast paired with a tangy, crunchy cabbage slaw and fluffy quinoa. This dish brings a delightful mix of textures and vibrant flavors, perfect for a light yet satisfying meal that supports your nutritional goals.

NUTRITION

399kcal
Protein
43.2g
Fat
11.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage with lemon juice, Dijon mustard, and olive oil. Toss well to create a light, tangy slaw. Season with salt and pepper as desired.

  • 5

    Reheat or fluff the cooked quinoa if needed, and serve as the base of your plate.

  • 6

    Slice the grilled chicken breast and arrange it over the quinoa. Top with the refreshing cabbage slaw.

  • 7

    Enjoy your balanced and flavorful lunch that perfectly aligns with your nutritional goals.