Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 cups shredded Green Cabbage; 1 medium Carrot; 1/2 medium Red Bell Pepper; 1/2 cup Cooked Quinoa; 1 tsp Olive Oil; 1 tbsp Apple Cider Vinegar; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor a refreshing lunch featuring tender grilled chicken paired with a vibrant, crunchy cabbage slaw accented by the subtle nuttiness of quinoa. This balanced dish brings together crisp vegetables, lean protein, and a simple, zesty dressing for a light yet satisfying meal.

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NUTRITION

Protein

35.3g

Fat

10.1g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1 medium Carrot

1/2 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over 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 fully cooked and nicely charred. Once done, let it rest before slicing.
4
In a large bowl, combine shredded cabbage, grated carrot, and thinly sliced red bell pepper.
5
Add the cooked quinoa to the vegetable mixture.
6
In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create a light dressing.
7
Pour the dressing over the slaw and toss well to evenly coat the ingredients.
8
Slice the grilled chicken breast and serve on top of or alongside the crunchy slaw.