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

Enjoy a perfectly grilled chicken breast paired with a zesty, crunchy cabbage slaw, tossed with a light lemon-olive oil dressing and served alongside fluffy quinoa. A balanced meal that brings together satisfying protein, fresh crispness, and wholesome grains for a delicious and nourishing lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
43.9g
Fat
15g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (grated)

2 tbsp thinly sliced Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

Salt & Pepper to taste

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 with salt and pepper. Lightly brush with a tiny amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, grated carrot, and thinly sliced red onion.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss thoroughly to combine.

  • 7

    For the quinoa, if not pre-cooked, prepare according to package instructions and measure out 1/2 cup once done.

  • 8

    Plate the dish by placing the sliced grilled chicken atop a bed of crunchy cabbage slaw accompanied by a side of quinoa.

  • 9

    Serve immediately while warm, enjoying the blend of flavors and textures.

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

Enjoy a perfectly grilled chicken breast paired with a zesty, crunchy cabbage slaw, tossed with a light lemon-olive oil dressing and served alongside fluffy quinoa. A balanced meal that brings together satisfying protein, fresh crispness, and wholesome grains for a delicious and nourishing lunch.

NUTRITION

440kcal
Protein
43.9g
Fat
15g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (grated)

2 tbsp thinly sliced Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a tiny amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, grated carrot, and thinly sliced red onion.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss thoroughly to combine.

  • 7

    For the quinoa, if not pre-cooked, prepare according to package instructions and measure out 1/2 cup once done.

  • 8

    Plate the dish by placing the sliced grilled chicken atop a bed of crunchy cabbage slaw accompanied by a side of quinoa.

  • 9

    Serve immediately while warm, enjoying the blend of flavors and textures.