Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

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

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Savor a balanced lunch featuring tender, grilled chicken breast paired with fluffy quinoa and a refreshing crunchy cabbage slaw drizzled with a bright lemon-olive oil dressing. Each bite delivers a punch of protein while keeping the meal clean, light, and satisfying.

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NUTRITION

442kcal
Protein
47.2g
Fat
11.4g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (cooked, grilled)

0.75 cup cooked Quinoa

1 cup shredded Red Cabbage

0.5 medium Carrot, shredded

0.25 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Grill the chicken for approximately 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions. Measure out 0.75 cup of cooked quinoa and set aside.

  • 4

    In a large bowl, combine shredded red cabbage, shredded carrot, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the vegetable mix and toss to ensure even coating, creating a crunchy cabbage slaw.

  • 7

    Plate the dish by arranging the cooked quinoa as a base, topping it with sliced grilled chicken, and finishing with a generous serving of the crunchy cabbage slaw.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

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

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Savor a balanced lunch featuring tender, grilled chicken breast paired with fluffy quinoa and a refreshing crunchy cabbage slaw drizzled with a bright lemon-olive oil dressing. Each bite delivers a punch of protein while keeping the meal clean, light, and satisfying.

NUTRITION

442kcal
Protein
47.2g
Fat
11.4g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (cooked, grilled)

0.75 cup cooked Quinoa

1 cup shredded Red Cabbage

0.5 medium Carrot, shredded

0.25 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Grill the chicken for approximately 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions. Measure out 0.75 cup of cooked quinoa and set aside.

  • 4

    In a large bowl, combine shredded red cabbage, shredded carrot, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the vegetable mix and toss to ensure even coating, creating a crunchy cabbage slaw.

  • 7

    Plate the dish by arranging the cooked quinoa as a base, topping it with sliced grilled chicken, and finishing with a generous serving of the crunchy cabbage slaw.