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 light and fresh lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by carrots, red bell pepper, and a zesty, olive oil and apple cider vinegar dressing. Served with a side of fluffy quinoa, this meal offers a delightful mix of textures and flavors that will keep you satisfied and energized.

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NUTRITION

395kcal
Protein
40.5g
Fat
14.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (shredded)

1/4 cup julienned Red Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Apple Cider Vinegar

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred on the outside. Let it rest for a few minutes before slicing.

  • 4

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

  • 5

    In a small bowl, whisk together the olive oil and apple cider vinegar to create the dressing.

  • 6

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

  • 7

    Serve slices of grilled chicken on a bed of crunchy cabbage slaw alongside the fluffy cooked quinoa, and enjoy a balanced, nutritious lunch.

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 light and fresh lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by carrots, red bell pepper, and a zesty, olive oil and apple cider vinegar dressing. Served with a side of fluffy quinoa, this meal offers a delightful mix of textures and flavors that will keep you satisfied and energized.

NUTRITION

395kcal
Protein
40.5g
Fat
14.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (shredded)

1/4 cup julienned Red Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Apple Cider Vinegar

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred on the outside. Let it rest for a few minutes before slicing.

  • 4

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

  • 5

    In a small bowl, whisk together the olive oil and apple cider vinegar to create the dressing.

  • 6

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

  • 7

    Serve slices of grilled chicken on a bed of crunchy cabbage slaw alongside the fluffy cooked quinoa, and enjoy a balanced, nutritious lunch.