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 this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The combination offers a burst of textures and flavors—tender, lightly seasoned chicken, crisp and tangy slaw, and the nutty hint of quinoa—making it a balanced meal to fuel your day.

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NUTRITION

373kcal
Protein
40.4g
Fat
10.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 small Carrot, shredded

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

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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 small amount of olive oil if desired to prevent sticking.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa following package instructions or use pre-cooked quinoa.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with apple cider vinegar and the remaining olive oil, then toss well. Add salt and pepper to taste.

  • 6

    Plate the dish by placing a serving of quinoa on one side, topped with the crunchy cabbage slaw, and slices of grilled chicken breast on the other side.

  • 7

    Enjoy your balanced, nutrient-packed 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 this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The combination offers a burst of textures and flavors—tender, lightly seasoned chicken, crisp and tangy slaw, and the nutty hint of quinoa—making it a balanced meal to fuel your day.

NUTRITION

373kcal
Protein
40.4g
Fat
10.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 small Carrot, shredded

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt and 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 small amount of olive oil if desired to prevent sticking.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa following package instructions or use pre-cooked quinoa.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with apple cider vinegar and the remaining olive oil, then toss well. Add salt and pepper to taste.

  • 6

    Plate the dish by placing a serving of quinoa on one side, topped with the crunchy cabbage slaw, and slices of grilled chicken breast on the other side.

  • 7

    Enjoy your balanced, nutrient-packed lunch!