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 refreshing and protein-packed lunch featuring a juicy grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a side of light, fluffy quinoa. The medley of crisp cabbage, carrots, and red bell pepper tossed in a zesty lemon-olive dressing delivers bright flavors and satisfying textures, making for a balanced meal that is both nutritious and delicious.

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NUTRITION

318kcal
Protein
39.3g
Fat
6.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

1 cup shredded green cabbage

1/4 cup shredded carrot

1/4 cup thinly sliced red bell pepper

1/3 cup cooked quinoa

1/2 tsp olive oil

1 tbsp lemon juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage, shredded carrot, and thinly sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, mix the olive oil and lemon juice, then drizzle over the slaw. Toss well to coat evenly.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked, then measure out 1/3 cup for serving.

  • 7

    Slice the grilled chicken, and serve over a bed of quinoa with a generous portion of the crunchy cabbage slaw on the side.

  • 8

    Enjoy your balanced, protein-rich 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 refreshing and protein-packed lunch featuring a juicy grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a side of light, fluffy quinoa. The medley of crisp cabbage, carrots, and red bell pepper tossed in a zesty lemon-olive dressing delivers bright flavors and satisfying textures, making for a balanced meal that is both nutritious and delicious.

NUTRITION

318kcal
Protein
39.3g
Fat
6.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

1 cup shredded green cabbage

1/4 cup shredded carrot

1/4 cup thinly sliced red bell pepper

1/3 cup cooked quinoa

1/2 tsp olive oil

1 tbsp lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

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

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage, shredded carrot, and thinly sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, mix the olive oil and lemon juice, then drizzle over the slaw. Toss well to coat evenly.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked, then measure out 1/3 cup for serving.

  • 7

    Slice the grilled chicken, and serve over a bed of quinoa with a generous portion of the crunchy cabbage slaw on the side.

  • 8

    Enjoy your balanced, protein-rich lunch!