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

Enjoy a refreshing, light lunch featuring juicy grilled chicken breast paired with a crunchy, tangy cabbage slaw accented with fresh vegetables and a zesty lime dressing, all served alongside a nutritious base of quinoa and a touch of creamy avocado.

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NUTRITION

398kcal
Protein
40.7g
Fat
13.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

¼ medium Carrot, julienned

¼ cup julienned Red Bell Pepper

1 tsp Olive Oil

½ cup Cooked Quinoa

⅛ medium Avocado, sliced

1 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

Salt & 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 and pepper.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded cabbage, julienned carrot, and red bell pepper in a mixing bowl.

  • 5

    In a small bowl, whisk together olive oil, lime juice, chopped cilantro, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated.

  • 7

    Prepare the quinoa if not already cooked.

  • 8

    To plate, serve the grilled chicken breast alongside a serving of quinoa, and top the slaw with a few slices of avocado for added creaminess.

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

Enjoy a refreshing, light lunch featuring juicy grilled chicken breast paired with a crunchy, tangy cabbage slaw accented with fresh vegetables and a zesty lime dressing, all served alongside a nutritious base of quinoa and a touch of creamy avocado.

NUTRITION

398kcal
Protein
40.7g
Fat
13.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

¼ medium Carrot, julienned

¼ cup julienned Red Bell Pepper

1 tsp Olive Oil

½ cup Cooked Quinoa

⅛ medium Avocado, sliced

1 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

Salt & 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 and pepper.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded cabbage, julienned carrot, and red bell pepper in a mixing bowl.

  • 5

    In a small bowl, whisk together olive oil, lime juice, chopped cilantro, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated.

  • 7

    Prepare the quinoa if not already cooked.

  • 8

    To plate, serve the grilled chicken breast alongside a serving of quinoa, and top the slaw with a few slices of avocado for added creaminess.