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, lean lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a light serving of nutty quinoa. This dish offers a delightful mix of textures and flavors, accented by a drizzle of olive oil and a hint of lemon, making it a satisfying and nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
44.8g
Fat
13.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/3 cup Cooked Quinoa (62g)

2 cups Shredded Green Cabbage (142g)

1.5 tsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, black pepper, and a light sprinkle of any preferred spices (optional).

  • 3

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

  • 4

    In a bowl, combine the shredded cabbage with olive oil and lemon juice. Toss well to ensure the cabbage is lightly coated. Season with a pinch of salt and pepper.

  • 5

    Warm the cooked quinoa if necessary and fluff with a fork.

  • 6

    Plate the dish by placing a serving of quinoa alongside a generous portion of cabbage slaw, and arrange the sliced grilled chicken on top or beside them.

  • 7

    Serve immediately and enjoy a balanced, 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, lean lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a light serving of nutty quinoa. This dish offers a delightful mix of textures and flavors, accented by a drizzle of olive oil and a hint of lemon, making it a satisfying and nourishing meal.

NUTRITION

383kcal
Protein
44.8g
Fat
13.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/3 cup Cooked Quinoa (62g)

2 cups Shredded Green Cabbage (142g)

1.5 tsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, black pepper, and a light sprinkle of any preferred spices (optional).

  • 3

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

  • 4

    In a bowl, combine the shredded cabbage with olive oil and lemon juice. Toss well to ensure the cabbage is lightly coated. Season with a pinch of salt and pepper.

  • 5

    Warm the cooked quinoa if necessary and fluff with a fork.

  • 6

    Plate the dish by placing a serving of quinoa alongside a generous portion of cabbage slaw, and arrange the sliced grilled chicken on top or beside them.

  • 7

    Serve immediately and enjoy a balanced, nutritious lunch.