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 protein-packed lunch featuring perfectly grilled chicken breast paired with a vibrant and crunchy cabbage slaw, balanced by a serving of nutty quinoa. This dish brings a refreshing mix of textures and bright flavors, highlighted with a zing of lemon and a touch of olive oil for complexity.

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NUTRITION

388kcal
Protein
40.7g
Fat
10.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1 medium shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, in a bowl, combine the shredded cabbage and carrot.

  • 5

    Drizzle with olive oil and lemon juice, and toss to evenly coat. Season with a pinch of salt and pepper.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the quinoa as a base, top with sliced grilled chicken, and generously add the crunchy cabbage slaw on the side.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed 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 protein-packed lunch featuring perfectly grilled chicken breast paired with a vibrant and crunchy cabbage slaw, balanced by a serving of nutty quinoa. This dish brings a refreshing mix of textures and bright flavors, highlighted with a zing of lemon and a touch of olive oil for complexity.

NUTRITION

388kcal
Protein
40.7g
Fat
10.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1 medium shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, in a bowl, combine the shredded cabbage and carrot.

  • 5

    Drizzle with olive oil and lemon juice, and toss to evenly coat. Season with a pinch of salt and pepper.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the quinoa as a base, top with sliced grilled chicken, and generously add the crunchy cabbage slaw on the side.

  • 8

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