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 crisp and refreshing lunch featuring juicy, grilled chicken breast paired with a tangy, crunchy cabbage slaw and a serving of nutty quinoa. This balanced plate delivers vibrant textures and flavors that keep your midday meal both nutritious and delicious.

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NUTRITION

440kcal
Protein
40.6g
Fat
11.2g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

110g Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.5 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded red cabbage and shredded carrot. Drizzle with olive oil and lemon juice, then toss to evenly coat. Season with a pinch of salt and pepper.

  • 4

    Warm the cooked quinoa if needed, or serve it at room temperature as a hearty base for your slaw and chicken.

  • 5

    Plate the quinoa, top with sliced grilled chicken, and finish by spooning the crunchy cabbage slaw on the side. 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 a crisp and refreshing lunch featuring juicy, grilled chicken breast paired with a tangy, crunchy cabbage slaw and a serving of nutty quinoa. This balanced plate delivers vibrant textures and flavors that keep your midday meal both nutritious and delicious.

NUTRITION

440kcal
Protein
40.6g
Fat
11.2g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

110g Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.5 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded red cabbage and shredded carrot. Drizzle with olive oil and lemon juice, then toss to evenly coat. Season with a pinch of salt and pepper.

  • 4

    Warm the cooked quinoa if needed, or serve it at room temperature as a hearty base for your slaw and chicken.

  • 5

    Plate the quinoa, top with sliced grilled chicken, and finish by spooning the crunchy cabbage slaw on the side. Serve immediately.