Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a light, crunchy cabbage slaw and a serving of fluffy quinoa. The dish is elevated with a zesty lemon-olive oil dressing that ties all the flavors together while staying within your targeted protein and calorie ranges.

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NUTRITION

414kcal
Protein
40.4g
Fat
15g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill or grill pan on medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side, until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

    Prepare the quinoa as per package instructions if not already cooked. Measure out 1/2 cup cooked quinoa.

  • 8

    Plate the quinoa alongside a generous serving of crunchy slaw and top with sliced grilled chicken breast.

  • 9

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a light, crunchy cabbage slaw and a serving of fluffy quinoa. The dish is elevated with a zesty lemon-olive oil dressing that ties all the flavors together while staying within your targeted protein and calorie ranges.

NUTRITION

414kcal
Protein
40.4g
Fat
15g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill or grill pan on medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side, until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

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

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

    Prepare the quinoa as per package instructions if not already cooked. Measure out 1/2 cup cooked quinoa.

  • 8

    Plate the quinoa alongside a generous serving of crunchy slaw and top with sliced grilled chicken breast.

  • 9

    Serve immediately and enjoy your balanced, flavorful lunch.