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, nutrient-packed lunch featuring succulent grilled chicken breast paired with a refreshing, crunchy red cabbage slaw and a serving of fluffy quinoa. This dish balances lean protein with fiber-rich vegetables and whole grains, dressed in a light lemon vinaigrette that ties the flavors together.

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NUTRITION

409kcal
Protein
40.6g
Fat
12g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1/2 cup cooked Quinoa

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let it rest.

  • 3

    In a bowl, combine the shredded red cabbage and shredded carrot to form the slaw.

  • 4

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

  • 5

    Pour the dressing over the cabbage slaw and mix thoroughly to coat the vegetables evenly.

  • 6

    Mix in the cooked quinoa with the slaw or serve it as a side base.

  • 7

    Slice the grilled chicken breast and arrange on top or alongside the crunchy cabbage slaw and quinoa.

  • 8

    Enjoy your balanced, nutrient-rich 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, nutrient-packed lunch featuring succulent grilled chicken breast paired with a refreshing, crunchy red cabbage slaw and a serving of fluffy quinoa. This dish balances lean protein with fiber-rich vegetables and whole grains, dressed in a light lemon vinaigrette that ties the flavors together.

NUTRITION

409kcal
Protein
40.6g
Fat
12g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Red Cabbage

1/2 cup shredded Carrot

1/2 cup cooked Quinoa

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let it rest.

  • 3

    In a bowl, combine the shredded red cabbage and shredded carrot to form the slaw.

  • 4

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

  • 5

    Pour the dressing over the cabbage slaw and mix thoroughly to coat the vegetables evenly.

  • 6

    Mix in the cooked quinoa with the slaw or serve it as a side base.

  • 7

    Slice the grilled chicken breast and arrange on top or alongside the crunchy cabbage slaw and quinoa.

  • 8

    Enjoy your balanced, nutrient-rich lunch!