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 healthy and satisfying lunch featuring succulent grilled chicken breast partnered with a refreshing cabbage slaw and fluffy quinoa. This meal combines lean protein, crisp veggies, and a touch of zesty vinaigrette for a balanced, nutrient-packed dish that is as flavorful as it is energizing.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
40.4g
Fat
10.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup julienned Carrots

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat ensuring it's well-heated.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can drizzle a few drops of olive oil for extra moisture.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, set aside and let it rest briefly before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and julienned carrots.

  • 5

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

  • 6

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

  • 7

    To serve, place the cooked quinoa as the base, top with sliced grilled chicken breast, and add a generous helping 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 healthy and satisfying lunch featuring succulent grilled chicken breast partnered with a refreshing cabbage slaw and fluffy quinoa. This meal combines lean protein, crisp veggies, and a touch of zesty vinaigrette for a balanced, nutrient-packed dish that is as flavorful as it is energizing.

NUTRITION

376kcal
Protein
40.4g
Fat
10.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup julienned Carrots

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat ensuring it's well-heated.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can drizzle a few drops of olive oil for extra moisture.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, set aside and let it rest briefly before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and julienned carrots.

  • 5

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

  • 6

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

  • 7

    To serve, place the cooked quinoa as the base, top with sliced grilled chicken breast, and add a generous helping of crunchy cabbage slaw on the side.