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 this light yet protein-packed lunch featuring perfectly grilled chicken breast served over a vibrant crunchy cabbage slaw with a hint of carrot and red bell pepper, paired with a serving of fluffy quinoa tossed in a bright lime-olive oil dressing. A refreshing meal that satisfies your hunger while keeping calories in-check.

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NUTRITION

384kcal
Protein
31.6g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1/4 cup diced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, in a large bowl combine the shredded cabbage, grated carrot, and diced red bell pepper.

  • 4

    In a small bowl, whisk together olive oil and lime juice. Pour the dressing over the slaw and toss well.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Enjoy your nutrient-packed, flavor-rich 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 this light yet protein-packed lunch featuring perfectly grilled chicken breast served over a vibrant crunchy cabbage slaw with a hint of carrot and red bell pepper, paired with a serving of fluffy quinoa tossed in a bright lime-olive oil dressing. A refreshing meal that satisfies your hunger while keeping calories in-check.

NUTRITION

384kcal
Protein
31.6g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1/4 cup diced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, in a large bowl combine the shredded cabbage, grated carrot, and diced red bell pepper.

  • 4

    In a small bowl, whisk together olive oil and lime juice. Pour the dressing over the slaw and toss well.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Enjoy your nutrient-packed, flavor-rich lunch!