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 this light and satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of nutty quinoa. The dish balances lean protein, vibrant vegetables, and wholesome grains, making for a delicious, energizing meal.

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NUTRITION

383kcal
Protein
42.9g
Fat
10.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 medium Carrot (shredded)

1 teaspoon Extra Virgin Olive Oil

0.67 cup Cooked Quinoa

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest slightly before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and fresh lemon juice, then toss to combine. Adjust seasoning with salt and pepper.

  • 5

    Prepare the quinoa if not already cooked. Warm it slightly if desired.

  • 6

    Plate a serving of quinoa alongside the cabbage slaw and top with sliced grilled chicken. Serve immediately.

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 this light and satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of nutty quinoa. The dish balances lean protein, vibrant vegetables, and wholesome grains, making for a delicious, energizing meal.

NUTRITION

383kcal
Protein
42.9g
Fat
10.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 medium Carrot (shredded)

1 teaspoon Extra Virgin Olive Oil

0.67 cup Cooked Quinoa

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest slightly before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and fresh lemon juice, then toss to combine. Adjust seasoning with salt and pepper.

  • 5

    Prepare the quinoa if not already cooked. Warm it slightly if desired.

  • 6

    Plate a serving of quinoa alongside the cabbage slaw and top with sliced grilled chicken. Serve immediately.