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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor the simplicity of perfectly grilled chicken breast paired with a tangy, crunchy cabbage slaw accented with carrots, red bell pepper, and a bright lemon-olive oil dressing. Served with a side of fluffy quinoa for an extra boost, this dish strikes a delightful balance between lean protein and refreshing vegetables.

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NUTRITION

403kcal
Protein
42.5g
Fat
14g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 medium shredded Carrot

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1/3 cup cooked Quinoa

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder if desired.

  • 3

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

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage, shredded carrot, and sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice, then season lightly with salt and pepper.

  • 6

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

  • 7

    Plate the grilled chicken breast alongside a serving of the cabbage slaw and a side of cooked quinoa for an added boost of carbs and fiber.

  • 8

    Serve warm and enjoy your balanced lunch.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor the simplicity of perfectly grilled chicken breast paired with a tangy, crunchy cabbage slaw accented with carrots, red bell pepper, and a bright lemon-olive oil dressing. Served with a side of fluffy quinoa for an extra boost, this dish strikes a delightful balance between lean protein and refreshing vegetables.

NUTRITION

403kcal
Protein
42.5g
Fat
14g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 medium shredded Carrot

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1/3 cup cooked Quinoa

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder if desired.

  • 3

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

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage, shredded carrot, and sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice, then season lightly with salt and pepper.

  • 6

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

  • 7

    Plate the grilled chicken breast alongside a serving of the cabbage slaw and a side of cooked quinoa for an added boost of carbs and fiber.

  • 8

    Serve warm and enjoy your balanced lunch.