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 fresh, satisfying lunch that combines lean grilled chicken with a zesty crunchy cabbage slaw and nutty quinoa. This balanced meal delivers a burst of flavors with every bite, featuring lightly seasoned chicken grilled to perfection, a crisp medley of cabbage and carrots tossed in a tangy lemon dressing, and fluffy quinoa to tie it all together.

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NUTRITION

400kcal
Protein
39.9g
Fat
10.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast generously with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrots in a bowl.

  • 5

    In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the slaw and toss well.

  • 6

    Warm the cooked quinoa if desired, or serve it at room temperature.

  • 7

    Assemble the plate by placing a serving of quinoa, topping it with the crunchy cabbage slaw, and then layering slices of grilled chicken breast on top.

  • 8

    Enjoy your balanced and 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 fresh, satisfying lunch that combines lean grilled chicken with a zesty crunchy cabbage slaw and nutty quinoa. This balanced meal delivers a burst of flavors with every bite, featuring lightly seasoned chicken grilled to perfection, a crisp medley of cabbage and carrots tossed in a tangy lemon dressing, and fluffy quinoa to tie it all together.

NUTRITION

400kcal
Protein
39.9g
Fat
10.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast generously with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrots in a bowl.

  • 5

    In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the slaw and toss well.

  • 6

    Warm the cooked quinoa if desired, or serve it at room temperature.

  • 7

    Assemble the plate by placing a serving of quinoa, topping it with the crunchy cabbage slaw, and then layering slices of grilled chicken breast on top.

  • 8

    Enjoy your balanced and flavorful lunch!