Name: Grilled Chicken Breast with Crunchy Shredded Cabbage and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/2 tablespoon Extra Virgin Olive Oil; 2 tablespoons Lemon Juice; Salt and Black Pepper to taste

Grilled Chicken Breast with Crunchy Shredded Cabbage and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Cabbage and Quinoa Salad

Enjoy a vibrant and refreshing lunch featuring grilled chicken breast paired with a crunchy shredded cabbage and quinoa salad. The dish is lightly dressed with olive oil and zesty lemon juice, offering a satisfying balance of lean protein, wholesome grains, and crisp vegetables.

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NUTRITION

Protein

40.1g

Fat

12.9g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and black pepper on both sides.
3
Grill the chicken breast for about 6-7 minutes per side or until thoroughly cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
4
In a bowl, combine the shredded cabbage and cooked quinoa.
5
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper. Drizzle the dressing over the cabbage and quinoa mixture and toss until evenly coated.
6
Serve the sliced grilled chicken breast on top of the crunchy cabbage and quinoa salad, and enjoy immediately.