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 vibrant and balanced lunch featuring a juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a portion of nutty quinoa. This dish combines warm, savory grilled chicken with the crisp bite of fresh slaw, lightly tossed in a zesty lemon dressing, and a small serving of quinoa to tie the dish together. It's a satisfying, clean eating meal perfect for your midday refuel.

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NUTRITION

375kcal
Protein
44.3g
Fat
6.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 medium Carrot (julienned)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a couple of minutes before slicing.

  • 4

    In a bowl, combine shredded cabbage and julienned carrot.

  • 5

    In a small jar or bowl, mix the lemon juice and olive oil along with a pinch of salt and pepper for the dressing.

  • 6

    Pour the dressing over the slaw and toss to combine well.

  • 7

    Plate the dish by placing the sliced grilled chicken alongside a portion of cooked quinoa and a generous serving of the crunchy cabbage slaw.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.

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 vibrant and balanced lunch featuring a juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a portion of nutty quinoa. This dish combines warm, savory grilled chicken with the crisp bite of fresh slaw, lightly tossed in a zesty lemon dressing, and a small serving of quinoa to tie the dish together. It's a satisfying, clean eating meal perfect for your midday refuel.

NUTRITION

375kcal
Protein
44.3g
Fat
6.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 medium Carrot (julienned)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a couple of minutes before slicing.

  • 4

    In a bowl, combine shredded cabbage and julienned carrot.

  • 5

    In a small jar or bowl, mix the lemon juice and olive oil along with a pinch of salt and pepper for the dressing.

  • 6

    Pour the dressing over the slaw and toss to combine well.

  • 7

    Plate the dish by placing the sliced grilled chicken alongside a portion of cooked quinoa and a generous serving of the crunchy cabbage slaw.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.