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 a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a serving of nutty quinoa. The bright zing of lemon and a drizzle of olive oil elevate this dish, making it a delicious meal that fuels your body without weighing you down.

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NUTRITION

420kcal
Protein
40.5g
Fat
15g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 medium Carrot, grated

1/4 cup Red Bell Pepper, julienned

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon juice to enhance flavor.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.

  • 4

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

  • 5

    In a small container, whisk together extra virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the slaw and toss gently to combine.

  • 6

    Layer the serving with 1/2 cup of cooked quinoa on the plate, top with sliced grilled chicken, and serve the crunchy cabbage slaw on the side.

  • 7

    Enjoy your balanced and flavorful 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 a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and a serving of nutty quinoa. The bright zing of lemon and a drizzle of olive oil elevate this dish, making it a delicious meal that fuels your body without weighing you down.

NUTRITION

420kcal
Protein
40.5g
Fat
15g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 medium Carrot, grated

1/4 cup Red Bell Pepper, julienned

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon juice to enhance flavor.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.

  • 4

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

  • 5

    In a small container, whisk together extra virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the slaw and toss gently to combine.

  • 6

    Layer the serving with 1/2 cup of cooked quinoa on the plate, top with sliced grilled chicken, and serve the crunchy cabbage slaw on the side.

  • 7

    Enjoy your balanced and flavorful lunch!