Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a bright, satisfying lunch featuring a perfectly grilled chicken breast alongside a crunchy cabbage slaw tossed with a zesty lemon-Dijon vinaigrette, complemented by a modest serving of quinoa for extra texture and heartiness.

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NUTRITION

381kcal
Protein
42.6g
Fat
10.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (~135g)

1 cup Shredded Green Cabbage (~89g)

1/4 cup Shredded Carrot (~30g)

1/4 cup Diced Red Bell Pepper (~38g)

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1/2 tsp Dijon Mustard

1/3 cup Cooked Quinoa (~55g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any other preferred spices.

  • 3

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

  • 4

    In a large bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 6

    Pour the vinaigrette over the slaw and toss well to coat.

  • 7

    To serve, plate a serving of quinoa, top with sliced grilled chicken, and add a generous helping of the crunchy cabbage slaw on the side.

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a bright, satisfying lunch featuring a perfectly grilled chicken breast alongside a crunchy cabbage slaw tossed with a zesty lemon-Dijon vinaigrette, complemented by a modest serving of quinoa for extra texture and heartiness.

NUTRITION

381kcal
Protein
42.6g
Fat
10.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (~135g)

1 cup Shredded Green Cabbage (~89g)

1/4 cup Shredded Carrot (~30g)

1/4 cup Diced Red Bell Pepper (~38g)

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1/2 tsp Dijon Mustard

1/3 cup Cooked Quinoa (~55g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any other preferred spices.

  • 3

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

  • 4

    In a large bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 6

    Pour the vinaigrette over the slaw and toss well to coat.

  • 7

    To serve, plate a serving of quinoa, top with sliced grilled chicken, and add a generous helping of the crunchy cabbage slaw on the side.