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 a light yet satisfying lunch featuring juicy grilled chicken, a hearty side of fluffy quinoa, and a vibrant, crunchy cabbage slaw accented with a tangy lemon-olive oil dressing.

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NUTRITION

392kcal
Protein
36.3g
Fat
15.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper 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 squeeze of lemon juice. Optionally, add any other desired dried herbs or spices.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a mixing bowl, combine the shredded cabbage and carrot.

  • 6

    Whisk together olive oil, lemon juice, salt, and pepper to form a light dressing.

  • 7

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 8

    Assemble the plate with a serving of quinoa, top with sliced grilled chicken, and add a generous serving of the crunchy cabbage slaw.

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 a light yet satisfying lunch featuring juicy grilled chicken, a hearty side of fluffy quinoa, and a vibrant, crunchy cabbage slaw accented with a tangy lemon-olive oil dressing.

NUTRITION

392kcal
Protein
36.3g
Fat
15.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, add any other desired dried herbs or spices.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a mixing bowl, combine the shredded cabbage and carrot.

  • 6

    Whisk together olive oil, lemon juice, salt, and pepper to form a light dressing.

  • 7

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 8

    Assemble the plate with a serving of quinoa, top with sliced grilled chicken, and add a generous serving of the crunchy cabbage slaw.