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 refreshing and light lunch featuring perfectly grilled chicken breast paired with a crunchy, vibrant cabbage slaw and a serving of fluffy quinoa. This dish harmonizes tender protein with crisp vegetables and a bright, tangy dressing, making every bite as delightful as it is nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
42.3g
Fat
10.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Red Cabbage, shredded

1 medium Carrot, shredded

1/4 cup Red Bell Pepper, shredded

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine shredded red cabbage, shredded carrot, and red bell pepper.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt, extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 5

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

  • 6

    Plate the dish by placing the cooked quinoa as a base, topping it with the cabbage slaw and sliced grilled chicken.

  • 7

    Serve immediately and enjoy this balanced, refreshing 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 refreshing and light lunch featuring perfectly grilled chicken breast paired with a crunchy, vibrant cabbage slaw and a serving of fluffy quinoa. This dish harmonizes tender protein with crisp vegetables and a bright, tangy dressing, making every bite as delightful as it is nourishing.

NUTRITION

407kcal
Protein
42.3g
Fat
10.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Red Cabbage, shredded

1 medium Carrot, shredded

1/4 cup Red Bell Pepper, shredded

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine shredded red cabbage, shredded carrot, and red bell pepper.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt, extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 5

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

  • 6

    Plate the dish by placing the cooked quinoa as a base, topping it with the cabbage slaw and sliced grilled chicken.

  • 7

    Serve immediately and enjoy this balanced, refreshing lunch.