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 vibrant and satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a light serving of fluffy quinoa. The zesty lemon-olive oil dressing brings all the flavors together for a dish that's both nutritious and delicious.

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NUTRITION

430kcal
Protein
54.1g
Fat
11.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/3 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper, and lightly brush with olive oil.

  • 3

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

  • 4

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

  • 5

    In a small bowl, whisk together the olive oil and lemon juice (reserve any extra olive oil for drizzling), and season lightly with salt and pepper.

  • 6

    Pour the dressing over the cabbage slaw and toss to coat evenly.

  • 7

    Plate a serving of cooked quinoa, top with a generous helping of crunchy cabbage slaw, and slice the grilled chicken breast to arrange on top.

  • 8

    Serve immediately and enjoy your nutritious 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

Enjoy a vibrant and satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a light serving of fluffy quinoa. The zesty lemon-olive oil dressing brings all the flavors together for a dish that's both nutritious and delicious.

NUTRITION

430kcal
Protein
54.1g
Fat
11.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/3 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper, and lightly brush with olive oil.

  • 3

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

  • 4

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

  • 5

    In a small bowl, whisk together the olive oil and lemon juice (reserve any extra olive oil for drizzling), and season lightly with salt and pepper.

  • 6

    Pour the dressing over the cabbage slaw and toss to coat evenly.

  • 7

    Plate a serving of cooked quinoa, top with a generous helping of crunchy cabbage slaw, and slice the grilled chicken breast to arrange on top.

  • 8

    Serve immediately and enjoy your nutritious lunch.