Grilled Chicken Breast with 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 Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor a lean and flavorful lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a side of nutty quinoa. The fresh crunch of shredded cabbage, carrot, and red bell pepper tossed in a tangy apple cider vinegar dressing with extra olive oil creates a light yet satisfying meal that perfectly complements grilled protein.

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NUTRITION

392kcal
Protein
38.8g
Fat
14.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 cup shredded Green Cabbage (~89g)

1/2 medium Carrot (~30g), shredded

1/4 cup chopped Red Bell Pepper (~38g)

2 teaspoons Olive Oil

1 teaspoon Apple Cider Vinegar

1/2 cup Cooked Quinoa (~93g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your favorite seasoning if preferred) and drizzle with a small amount of olive oil from the measured amount.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

  • 4

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

  • 5

    Whisk together the remaining olive oil, apple cider vinegar, a pinch of salt, and pepper to create a light dressing.

  • 6

    Toss the veggies with the dressing until well combined.

  • 7

    Serve the grilled chicken sliced over a bed of crunchy cabbage slaw, accompanied by the cooked quinoa on the side.

Grilled Chicken Breast with 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 Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor a lean and flavorful lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a side of nutty quinoa. The fresh crunch of shredded cabbage, carrot, and red bell pepper tossed in a tangy apple cider vinegar dressing with extra olive oil creates a light yet satisfying meal that perfectly complements grilled protein.

NUTRITION

392kcal
Protein
38.8g
Fat
14.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 cup shredded Green Cabbage (~89g)

1/2 medium Carrot (~30g), shredded

1/4 cup chopped Red Bell Pepper (~38g)

2 teaspoons Olive Oil

1 teaspoon Apple Cider Vinegar

1/2 cup Cooked Quinoa (~93g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your favorite seasoning if preferred) and drizzle with a small amount of olive oil from the measured amount.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

  • 4

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

  • 5

    Whisk together the remaining olive oil, apple cider vinegar, a pinch of salt, and pepper to create a light dressing.

  • 6

    Toss the veggies with the dressing until well combined.

  • 7

    Serve the grilled chicken sliced over a bed of crunchy cabbage slaw, accompanied by the cooked quinoa on the side.