Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

A light and refreshing lunch featuring tender grilled chicken breast paired with nutty quinoa and a vibrant, crunchy cabbage slaw dressed in a tangy Greek yogurt and lemon dressing. This dish offers a balanced mix of lean protein, whole grains, and crisp vegetables, making it a delicious meal that supports your fitness and nutrition goals.

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NUTRITION

418kcal
Protein
43.9g
Fat
11.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/3 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp 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 approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Measure out 3/4 cup of cooked quinoa.

  • 4

    In a bowl, combine shredded green cabbage and grated carrot. In a small separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper to make the dressing.

  • 5

    Pour the dressing over the cabbage mix and toss to coat evenly.

  • 6

    Slice the grilled chicken and serve it atop a bed of quinoa with a generous side of the crunchy cabbage slaw.

  • 7

    Enjoy your balanced, protein-rich lunch!

Grilled Chicken Breast with Quinoa and 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 Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

A light and refreshing lunch featuring tender grilled chicken breast paired with nutty quinoa and a vibrant, crunchy cabbage slaw dressed in a tangy Greek yogurt and lemon dressing. This dish offers a balanced mix of lean protein, whole grains, and crisp vegetables, making it a delicious meal that supports your fitness and nutrition goals.

NUTRITION

418kcal
Protein
43.9g
Fat
11.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/3 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp 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 approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Measure out 3/4 cup of cooked quinoa.

  • 4

    In a bowl, combine shredded green cabbage and grated carrot. In a small separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper to make the dressing.

  • 5

    Pour the dressing over the cabbage mix and toss to coat evenly.

  • 6

    Slice the grilled chicken and serve it atop a bed of quinoa with a generous side of the crunchy cabbage slaw.

  • 7

    Enjoy your balanced, protein-rich lunch!