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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy, protein-rich quinoa. This dish delivers vibrant textures and a zesty flavor from a simple olive oil-lemon dressing, making it both nutrient-dense and delicious.

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NUTRITION

409kcal
Protein
33.4g
Fat
14.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 medium Carrot

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    Prepare the quinoa as per package instructions or use pre-cooked quinoa, keeping it warm.

  • 5

    In a bowl, combine shredded cabbage and finely sliced carrot.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 8

    Plate a serving of quinoa, top with slices of grilled chicken, and add a generous serving of 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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and fluffy, protein-rich quinoa. This dish delivers vibrant textures and a zesty flavor from a simple olive oil-lemon dressing, making it both nutrient-dense and delicious.

NUTRITION

409kcal
Protein
33.4g
Fat
14.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 medium Carrot

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    Prepare the quinoa as per package instructions or use pre-cooked quinoa, keeping it warm.

  • 5

    In a bowl, combine shredded cabbage and finely sliced carrot.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 8

    Plate a serving of quinoa, top with slices of grilled chicken, and add a generous serving of crunchy cabbage slaw on the side.