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 the simplicity of tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by carrots and red bell pepper. Complemented by a serving of fluffy quinoa and a light olive oil-lemon dressing, this dish offers a refreshing and balanced medley perfect for a high-protein, low-fat lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
40.6g
Fat
10.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, grilled

1 cup shredded Green Cabbage

1/2 medium Carrot, julienned

1/4 medium Red Bell Pepper, sliced

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 4

    While the chicken grills, combine the shredded cabbage, julienned carrot, and sliced red bell pepper in a bowl.

  • 5

    Drizzle the vegetables with olive oil and a squeeze of fresh lemon juice, then toss to coat evenly.

  • 6

    Prepare the cooked quinoa if not already done and set aside.

  • 7

    Slice the grilled chicken breast and serve over a bed of quinoa, topping with the crunchy cabbage slaw.

  • 8

    Enjoy a balanced, high-protein lunch that’s both light and satisfying.

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 the simplicity of tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by carrots and red bell pepper. Complemented by a serving of fluffy quinoa and a light olive oil-lemon dressing, this dish offers a refreshing and balanced medley perfect for a high-protein, low-fat lunch.

NUTRITION

381kcal
Protein
40.6g
Fat
10.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, grilled

1 cup shredded Green Cabbage

1/2 medium Carrot, julienned

1/4 medium Red Bell Pepper, sliced

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes on each side until fully cooked and nicely charred.

  • 4

    While the chicken grills, combine the shredded cabbage, julienned carrot, and sliced red bell pepper in a bowl.

  • 5

    Drizzle the vegetables with olive oil and a squeeze of fresh lemon juice, then toss to coat evenly.

  • 6

    Prepare the cooked quinoa if not already done and set aside.

  • 7

    Slice the grilled chicken breast and serve over a bed of quinoa, topping with the crunchy cabbage slaw.

  • 8

    Enjoy a balanced, high-protein lunch that’s both light and satisfying.