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 refreshing and protein-packed lunch featuring a perfectly grilled chicken breast topped with a zesty, crunchy cabbage slaw and a side of nutty quinoa. This dish is balanced with vibrant flavors, satisfying textures, and a light lemon vinaigrette that ties everything together.

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NUTRITION

404kcal
Protein
43g
Fat
13.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

0.5 tablespoon Olive Oil (for lemon vinaigrette)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 5-ounce chicken breast with salt, pepper, and a squeeze of lemon if desired.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions and set aside.

  • 5

    In a large bowl, combine 1 cup of shredded cabbage and 1/4 cup of shredded carrot.

  • 6

    For the vinaigrette, whisk together 0.5 tablespoon of olive oil, freshly squeezed lemon juice, a small dollop of mustard, salt, and pepper. Drizzle over the cabbage and carrot mixture and toss to evenly coat.

  • 7

    Plate a serving of quinoa, arrange sliced grilled chicken on top or beside it, and finish with a generous serving of the crunchy cabbage slaw.

  • 8

    Enjoy this light yet filling lunch that perfectly balances protein and vibrant flavors.

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 refreshing and protein-packed lunch featuring a perfectly grilled chicken breast topped with a zesty, crunchy cabbage slaw and a side of nutty quinoa. This dish is balanced with vibrant flavors, satisfying textures, and a light lemon vinaigrette that ties everything together.

NUTRITION

404kcal
Protein
43g
Fat
13.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

0.5 tablespoon Olive Oil (for lemon vinaigrette)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 5-ounce chicken breast with salt, pepper, and a squeeze of lemon if desired.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions and set aside.

  • 5

    In a large bowl, combine 1 cup of shredded cabbage and 1/4 cup of shredded carrot.

  • 6

    For the vinaigrette, whisk together 0.5 tablespoon of olive oil, freshly squeezed lemon juice, a small dollop of mustard, salt, and pepper. Drizzle over the cabbage and carrot mixture and toss to evenly coat.

  • 7

    Plate a serving of quinoa, arrange sliced grilled chicken on top or beside it, and finish with a generous serving of the crunchy cabbage slaw.

  • 8

    Enjoy this light yet filling lunch that perfectly balances protein and vibrant flavors.