Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 2 cups shredded Red Cabbage; 1/2 medium Carrot, shredded; 1 tsp Olive Oil; 1 tsp Apple Cider Vinegar; Salt & Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a vibrant, healthy lunch featuring perfectly grilled chicken breast paired with a refreshing cabbage slaw and nutty quinoa. The dish boasts a harmonious blend of tender, juicy protein, crisp veggies, and a touch of olive oil for a light, tangy finish.

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NUTRITION

Protein

40.8g

Fat

11.1g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups shredded Red Cabbage

1/2 medium Carrot, shredded

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

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PREPARATION

1
Preheat the grill or grill pan over medium-high heat.
2
Season the chicken breast with salt and black pepper.
3
Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F, then set aside to rest.
4
In a bowl, combine the shredded red cabbage and shredded carrot.
5
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create a light dressing.
6
Pour the dressing over the cabbage and carrot mix, tossing gently to coat evenly.
7
Prepare or reheat the cooked quinoa if needed.
8
Plate the grilled chicken breast alongside a serving of quinoa and top with a generous portion of the crunchy cabbage slaw.
9
Serve immediately and enjoy your balanced, nutritious lunch.