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 light and satisfying lunch featuring tender grilled chicken breast served atop a refreshing crunchy cabbage slaw, enhanced with vibrant carrots and red bell pepper, and paired with a small portion of fluffy quinoa. This balanced dish delivers a harmonious blend of textures and flavors, perfect for fueling your day.

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NUTRITION

384kcal
Protein
40.6g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper and lightly brush with olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    Drizzle the fresh lemon juice and a tiny bit of olive oil over the slaw, then season with salt and pepper. Toss to combine.

  • 6

    Plate the dish by laying down a bed of crisp cabbage slaw, topping it with sliced grilled chicken breast, and serving alongside the cooked quinoa.

  • 7

    Garnish with additional pepper if desired and serve immediately.

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 light and satisfying lunch featuring tender grilled chicken breast served atop a refreshing crunchy cabbage slaw, enhanced with vibrant carrots and red bell pepper, and paired with a small portion of fluffy quinoa. This balanced dish delivers a harmonious blend of textures and flavors, perfect for fueling your day.

NUTRITION

384kcal
Protein
40.6g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper and lightly brush with olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    Drizzle the fresh lemon juice and a tiny bit of olive oil over the slaw, then season with salt and pepper. Toss to combine.

  • 6

    Plate the dish by laying down a bed of crisp cabbage slaw, topping it with sliced grilled chicken breast, and serving alongside the cooked quinoa.

  • 7

    Garnish with additional pepper if desired and serve immediately.