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 vibrant and hearty lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented by shredded carrots and red bell pepper, all tossed together with a light quinoa mix and a drizzle of olive oil. This dish offers a satisfying mix of textures and flavors, making it a delicious and nutritious choice for midday fuel.

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NUTRITION

393kcal
Protein
42.7g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast (~120g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrots (25g)

1/4 cup thinly sliced Red Bell Pepper (38g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, shredded carrots, and sliced red bell pepper in a large bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables.

  • 6

    Drizzle olive oil over the slaw and toss gently to evenly coat the ingredients.

  • 7

    Slice the grilled chicken and serve it atop the hearty crunchy slaw.

  • 8

    Enjoy your balanced and flavor-packed lunch!

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 vibrant and hearty lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented by shredded carrots and red bell pepper, all tossed together with a light quinoa mix and a drizzle of olive oil. This dish offers a satisfying mix of textures and flavors, making it a delicious and nutritious choice for midday fuel.

NUTRITION

393kcal
Protein
42.7g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast (~120g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrots (25g)

1/4 cup thinly sliced Red Bell Pepper (38g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, shredded carrots, and sliced red bell pepper in a large bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables.

  • 6

    Drizzle olive oil over the slaw and toss gently to evenly coat the ingredients.

  • 7

    Slice the grilled chicken and serve it atop the hearty crunchy slaw.

  • 8

    Enjoy your balanced and flavor-packed lunch!