Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1 medium Carrot, shredded; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Pinch of Salt; Pinch of Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a vibrant and nourishing lunch featuring juicy grilled chicken breast paired with a refreshing, crunchy cabbage slaw and protein-packed quinoa. The balanced medley of flavors and textures is finished with a zesty lemon-olive oil drizzle to lift the dish to new heights.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.8g

Fat

11.1g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with a pinch of salt and black pepper. Optionally, lightly brush with a bit of olive oil if desired.
3
Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4
Meanwhile, in a large bowl, combine the shredded cabbage and carrot.
5
In a small bowl, whisk together the olive oil and lemon juice, then season with a pinch of salt and pepper.
6
Pour the dressing over the cabbage slurry and toss well to combine.
7
Plate the dish by serving a base of cooked quinoa topped with a generous helping of crunchy cabbage slaw and sliced grilled chicken breast.
8
Enjoy your nutritious and flavorful lunch!