Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a crisp cabbage and carrot slaw tossed in a zesty lemon vinaigrette, complemented by a side of fluffy quinoa. The dish offers a balanced mix of lean protein, fresh vegetables, and wholesome grains, making it both nutritious and delicious.

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NUTRITION

393kcal
Protein
43.3g
Fat
14.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1/3 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Remove from the grill and let rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded green cabbage and shredded carrot.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to create the lemon vinaigrette.

  • 6

    Pour the vinaigrette over the cabbage and carrots, tossing well to ensure even coating.

  • 7

    Plate the dish by placing a serving of cooked quinoa, topping it with the crunchy slaw, and adding slices of grilled chicken breast on the side.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed lunch.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a crisp cabbage and carrot slaw tossed in a zesty lemon vinaigrette, complemented by a side of fluffy quinoa. The dish offers a balanced mix of lean protein, fresh vegetables, and wholesome grains, making it both nutritious and delicious.

NUTRITION

393kcal
Protein
43.3g
Fat
14.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1/3 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Remove from the grill and let rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded green cabbage and shredded carrot.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to create the lemon vinaigrette.

  • 6

    Pour the vinaigrette over the cabbage and carrots, tossing well to ensure even coating.

  • 7

    Plate the dish by placing a serving of cooked quinoa, topping it with the crunchy slaw, and adding slices of grilled chicken breast on the side.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed lunch.