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 a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a zesty, crunchy cabbage slaw and fluffy quinoa. This dish is both refreshing and nourishing, appealing to your taste buds while keeping your protein and calorie goals on track.

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NUTRITION

428kcal
Protein
42.6g
Fat
11.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup uncooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

Garlic Powder 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 light dusting of garlic powder. Drizzle a bit of olive oil over the chicken.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa thoroughly and cook according to the package instructions. Typically, bring 1 cup of water to a boil, add the quinoa, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot. Drizzle with fresh lemon juice and the remaining olive oil, then season lightly with salt and pepper. Toss to combine.

  • 6

    Assemble the plate by placing a serving of quinoa on the bottom, topping it with the sliced grilled chicken, and finishing with a generous portion of the crunchy cabbage slaw. Enjoy your balanced and 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

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a zesty, crunchy cabbage slaw and fluffy quinoa. This dish is both refreshing and nourishing, appealing to your taste buds while keeping your protein and calorie goals on track.

NUTRITION

428kcal
Protein
42.6g
Fat
11.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup uncooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a light dusting of garlic powder. Drizzle a bit of olive oil over the chicken.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa thoroughly and cook according to the package instructions. Typically, bring 1 cup of water to a boil, add the quinoa, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot. Drizzle with fresh lemon juice and the remaining olive oil, then season lightly with salt and pepper. Toss to combine.

  • 6

    Assemble the plate by placing a serving of quinoa on the bottom, topping it with the sliced grilled chicken, and finishing with a generous portion of the crunchy cabbage slaw. Enjoy your balanced and nutritious lunch!