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 this light yet satisfying lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The dish is brought together with a bright lemon olive oil dressing that enhances the natural flavors, perfect for a balanced and energizing meal.

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NUTRITION

391kcal
Protein
36.5g
Fat
14.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the crunchy cabbage slaw by placing shredded cabbage in a bowl. Add lemon juice, the remaining olive oil, a pinch of salt, and pepper. Toss well to combine.

  • 5

    Heat or fluff the pre-cooked quinoa if needed, then serve alongside the sliced grilled chicken and cabbage slaw.

  • 6

    Plate your meal, ensuring a balanced portion of quinoa, fresh slaw, and lean chicken breast for an energizing 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 this light yet satisfying lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The dish is brought together with a bright lemon olive oil dressing that enhances the natural flavors, perfect for a balanced and energizing meal.

NUTRITION

391kcal
Protein
36.5g
Fat
14.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a bit of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the crunchy cabbage slaw by placing shredded cabbage in a bowl. Add lemon juice, the remaining olive oil, a pinch of salt, and pepper. Toss well to combine.

  • 5

    Heat or fluff the pre-cooked quinoa if needed, then serve alongside the sliced grilled chicken and cabbage slaw.

  • 6

    Plate your meal, ensuring a balanced portion of quinoa, fresh slaw, and lean chicken breast for an energizing lunch.