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 juicy grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. This balanced plate unites smoky grilled protein, crisp garden vegetables, and hearty whole grains for a meal that's as nutritious as it is delicious.

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NUTRITION

386kcal
Protein
42.3g
Fat
11g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

½ cup cooked Quinoa

1 cup shredded Green Cabbage

¼ cup shredded Carrot

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optional: add additional seasonings if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of crunchy cabbage slaw on the side.

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 juicy grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. This balanced plate unites smoky grilled protein, crisp garden vegetables, and hearty whole grains for a meal that's as nutritious as it is delicious.

NUTRITION

386kcal
Protein
42.3g
Fat
11g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

½ cup cooked Quinoa

1 cup shredded Green Cabbage

¼ cup shredded Carrot

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optional: add additional seasonings if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and serve over a bed of quinoa with a generous portion of crunchy cabbage slaw on the side.