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

Savor the tangy crunch of fresh cabbage slaw paired with perfectly grilled chicken breast and a light, fluffy serving of quinoa. This lunch brings together wholesome ingredients in a balanced plate, perfect for those seeking clean, nutrient-dense meals.

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NUTRITION

378kcal
Protein
40g
Fat
13g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Dry Quinoa

1 cup shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Rinse the chicken breast and pat dry. Season both sides lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio of quinoa to water). Bring to a boil, then reduce to a simmer and cover for about 15 minutes until the quinoa is fluffy and the water is absorbed.

  • 5

    In a bowl, combine the shredded green cabbage with lemon juice and extra virgin olive oil. Toss to evenly coat and season with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast and serve alongside the quinoa and cabbage slaw for a balanced, protein-packed 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

Savor the tangy crunch of fresh cabbage slaw paired with perfectly grilled chicken breast and a light, fluffy serving of quinoa. This lunch brings together wholesome ingredients in a balanced plate, perfect for those seeking clean, nutrient-dense meals.

NUTRITION

378kcal
Protein
40g
Fat
13g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Dry Quinoa

1 cup shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Rinse the chicken breast and pat dry. Season both sides lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio of quinoa to water). Bring to a boil, then reduce to a simmer and cover for about 15 minutes until the quinoa is fluffy and the water is absorbed.

  • 5

    In a bowl, combine the shredded green cabbage with lemon juice and extra virgin olive oil. Toss to evenly coat and season with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast and serve alongside the quinoa and cabbage slaw for a balanced, protein-packed lunch.