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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a side of fluffy quinoa. The tender, smoky chicken complemented by the crisp textures and tangy dressing creates a refreshing plate that not only delights the palate but also meets your nutritional goals.

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NUTRITION

409kcal
Protein
45.5g
Fat
9.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Shredded Red Cabbage (89g)

1/2 cup Shredded Carrot (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Apple Cider Vinegar (15g)

1/2 cup Cooked Quinoa (93g)

Salt, Pepper & Mustard Powder to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a pinch of mustard powder.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded red cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, whisk together the olive oil, apple cider vinegar, and a pinch of salt, pepper, and mustard powder to form a light dressing.

  • 6

    Pour the dressing over the slaw and toss to combine.

  • 7

    Warm the cooked quinoa if needed and plate it as a base.

  • 8

    Slice the grilled chicken breast and lay it on top of the quinoa, arranging the crunchy cabbage slaw on the side.

  • 9

    Serve immediately and enjoy your nutrient-packed lunch.

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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a side of fluffy quinoa. The tender, smoky chicken complemented by the crisp textures and tangy dressing creates a refreshing plate that not only delights the palate but also meets your nutritional goals.

NUTRITION

409kcal
Protein
45.5g
Fat
9.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Shredded Red Cabbage (89g)

1/2 cup Shredded Carrot (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Apple Cider Vinegar (15g)

1/2 cup Cooked Quinoa (93g)

Salt, Pepper & Mustard Powder to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a pinch of mustard powder.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded red cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, whisk together the olive oil, apple cider vinegar, and a pinch of salt, pepper, and mustard powder to form a light dressing.

  • 6

    Pour the dressing over the slaw and toss to combine.

  • 7

    Warm the cooked quinoa if needed and plate it as a base.

  • 8

    Slice the grilled chicken breast and lay it on top of the quinoa, arranging the crunchy cabbage slaw on the side.

  • 9

    Serve immediately and enjoy your nutrient-packed lunch.