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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. A hint of lemon and a touch of olive oil dressing add brightness and depth, making each bite refreshingly zesty and balanced.

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NUTRITION

387kcal
Protein
44g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let rest for a few minutes before slicing.

  • 3

    In a medium bowl, combine shredded green cabbage with lemon juice and olive oil. Toss well to coat evenly; add a pinch of salt and pepper to taste.

  • 4

    Reheat or fluff the already cooked quinoa if needed.

  • 5

    Plate the dish by arranging a serving of quinoa, topping it with slices of grilled chicken, and finishing with a generous helping of crunchy cabbage slaw. Enjoy while warm.

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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. A hint of lemon and a touch of olive oil dressing add brightness and depth, making each bite refreshingly zesty and balanced.

NUTRITION

387kcal
Protein
44g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let rest for a few minutes before slicing.

  • 3

    In a medium bowl, combine shredded green cabbage with lemon juice and olive oil. Toss well to coat evenly; add a pinch of salt and pepper to taste.

  • 4

    Reheat or fluff the already cooked quinoa if needed.

  • 5

    Plate the dish by arranging a serving of quinoa, topping it with slices of grilled chicken, and finishing with a generous helping of crunchy cabbage slaw. Enjoy while warm.