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 served alongside a vibrant, crunchy cabbage slaw tossed with shredded carrots and a bright lemon-olive oil dressing, paired with a serving of fluffy quinoa for a balanced, nutrient-rich meal.

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NUTRITION

389kcal
Protein
43.2g
Fat
9.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1 medium shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded green cabbage and carrot.

  • 6

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

  • 7

    Toss the vegetable mixture with the dressing until evenly coated.

  • 8

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

  • 9

    Serve immediately and enjoy a balanced, flavorful lunch.

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 served alongside a vibrant, crunchy cabbage slaw tossed with shredded carrots and a bright lemon-olive oil dressing, paired with a serving of fluffy quinoa for a balanced, nutrient-rich meal.

NUTRITION

389kcal
Protein
43.2g
Fat
9.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1 medium shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded green cabbage and carrot.

  • 6

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

  • 7

    Toss the vegetable mixture with the dressing until evenly coated.

  • 8

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

  • 9

    Serve immediately and enjoy a balanced, flavorful lunch.