Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

Enjoy a vibrant bowl featuring juicy grilled chicken marinated in a zesty ginger-coconut mixture, paired with a crunchy medley of red bell pepper, snap peas, and crisp cabbage. This refreshing dish is elevated with a burst of lime and light, protein-packed quinoa, making it a balanced, flavorful meal perfect for any time of day.

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NUTRITION

367kcal
Protein
38.8g
Fat
7.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Light Coconut Milk

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

0.5 cup Diced Red Bell Pepper

0.5 cup Snap Peas

1 cup Shredded Cabbage

0.5 cup Cooked Quinoa

1 tbsp Lime Juice

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PREPARATION

  • 1

    In a bowl, whisk together the light coconut milk, grated ginger, and minced garlic. Add the lime juice and stir to combine.

  • 2

    Place the chicken breast in a shallow dish and pour over the marinade. Allow it to marinate for at least 20 minutes for enhanced flavor.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the bowl by combining shredded cabbage, diced red bell pepper, and snap peas in a large mixing bowl.

  • 5

    Slice the grilled chicken and gently toss with the vegetables. Top the bowl with cooked quinoa to add a satisfying texture.

  • 6

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve immediately.

Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Ginger-Coconut Chicken Bowl with Crunchy Vegetables

Enjoy a vibrant bowl featuring juicy grilled chicken marinated in a zesty ginger-coconut mixture, paired with a crunchy medley of red bell pepper, snap peas, and crisp cabbage. This refreshing dish is elevated with a burst of lime and light, protein-packed quinoa, making it a balanced, flavorful meal perfect for any time of day.

NUTRITION

367kcal
Protein
38.8g
Fat
7.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Light Coconut Milk

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

0.5 cup Diced Red Bell Pepper

0.5 cup Snap Peas

1 cup Shredded Cabbage

0.5 cup Cooked Quinoa

1 tbsp Lime Juice

PREPARATION

  • 1

    In a bowl, whisk together the light coconut milk, grated ginger, and minced garlic. Add the lime juice and stir to combine.

  • 2

    Place the chicken breast in a shallow dish and pour over the marinade. Allow it to marinate for at least 20 minutes for enhanced flavor.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the bowl by combining shredded cabbage, diced red bell pepper, and snap peas in a large mixing bowl.

  • 5

    Slice the grilled chicken and gently toss with the vegetables. Top the bowl with cooked quinoa to add a satisfying texture.

  • 6

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve immediately.