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 juicy, perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of tender, fluffy quinoa. This dish is brightened by a zesty lemon dressing with a touch of olive oil, creating a balance of textures, flavors, and colors that are as appealing to the palate as they are to your fitness goals.

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NUTRITION

405kcal
Protein
43.2g
Fat
10.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast (~120g)

2/3 cup Cooked Quinoa (~146g)

1 cup Shredded Cabbage (~89g)

1/4 cup Shredded Carrots (~25g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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 a pinch of salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked. Once cooked, measure out 2/3 cup.

  • 5

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Prepare the dressing by whisking together the lemon juice, olive oil, and a little salt and pepper. Drizzle over the slaw and toss to coat evenly.

  • 7

    To serve, place the quinoa on a plate, top with sliced grilled chicken, and add a generous serving of the crunchy cabbage slaw on the side.

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 juicy, perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of tender, fluffy quinoa. This dish is brightened by a zesty lemon dressing with a touch of olive oil, creating a balance of textures, flavors, and colors that are as appealing to the palate as they are to your fitness goals.

NUTRITION

405kcal
Protein
43.2g
Fat
10.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast (~120g)

2/3 cup Cooked Quinoa (~146g)

1 cup Shredded Cabbage (~89g)

1/4 cup Shredded Carrots (~25g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked. Once cooked, measure out 2/3 cup.

  • 5

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Prepare the dressing by whisking together the lemon juice, olive oil, and a little salt and pepper. Drizzle over the slaw and toss to coat evenly.

  • 7

    To serve, place the quinoa on a plate, top with sliced grilled chicken, and add a generous serving of the crunchy cabbage slaw on the side.