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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of light, fluffy quinoa. This meal boasts a balance of lean protein, complex carbohydrates and crisp vegetables with a zesty olive oil and apple cider vinegar dressing, perfect for a health-conscious palate.

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NUTRITION

393kcal
Protein
40.3g
Fat
13g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1.5 tsp Olive Oil

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat the grill over medium-high heat.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

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

  • 5

    In a large bowl, combine shredded cabbage and carrot.

  • 6

    Whisk together olive oil and apple cider vinegar, then drizzle over the cabbage and carrot. Toss gently to coat evenly.

  • 7

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of the crunchy cabbage slaw.

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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of light, fluffy quinoa. This meal boasts a balance of lean protein, complex carbohydrates and crisp vegetables with a zesty olive oil and apple cider vinegar dressing, perfect for a health-conscious palate.

NUTRITION

393kcal
Protein
40.3g
Fat
13g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1.5 tsp Olive Oil

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

    Preheat the grill over medium-high heat.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

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

  • 5

    In a large bowl, combine shredded cabbage and carrot.

  • 6

    Whisk together olive oil and apple cider vinegar, then drizzle over the cabbage and carrot. Toss gently to coat evenly.

  • 7

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of the crunchy cabbage slaw.