Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Savor the simplicity of this wholesome lunch featuring perfectly grilled chicken breast paired with fluffy quinoa and a zesty, crunchy cabbage slaw drizzled with a light lime-olive oil dressing. A bright, refreshing meal that not only delights the palate but also aligns perfectly with your nutritional goals.

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NUTRITION

422kcal
Protein
49.4g
Fat
11.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup cooked Quinoa (92g)

1 cup shredded Green Cabbage (89g)

1/4 cup julienned Carrot (25g)

1 tsp Olive Oil (4.5g)

1 tbsp Lime Juice (15g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    In a bowl, combine the shredded cabbage and julienned carrot. Drizzle with lime juice and olive oil, then toss lightly to combine.

  • 6

    Serve the sliced grilled chicken over a bed of quinoa with a side of the crunchy cabbage slaw.

Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Savor the simplicity of this wholesome lunch featuring perfectly grilled chicken breast paired with fluffy quinoa and a zesty, crunchy cabbage slaw drizzled with a light lime-olive oil dressing. A bright, refreshing meal that not only delights the palate but also aligns perfectly with your nutritional goals.

NUTRITION

422kcal
Protein
49.4g
Fat
11.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup cooked Quinoa (92g)

1 cup shredded Green Cabbage (89g)

1/4 cup julienned Carrot (25g)

1 tsp Olive Oil (4.5g)

1 tbsp Lime Juice (15g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    In a bowl, combine the shredded cabbage and julienned carrot. Drizzle with lime juice and olive oil, then toss lightly to combine.

  • 6

    Serve the sliced grilled chicken over a bed of quinoa with a side of the crunchy cabbage slaw.