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 this light yet satisfying lunch featuring a succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw tossed in a tangy dressing, and complemented by a side of fluffy quinoa. The dish is designed to provide balanced protein without sacrificing flavor.

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NUTRITION

346kcal
Protein
38.5g
Fat
9.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Red Cabbage

1/2 medium Carrot (shredded)

2 pieces Green Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Season the 5 oz chicken breast with salt and pepper or your favorite seasonings.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded red cabbage, shredded carrot, and chopped green onions in a bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well to evenly coat.

  • 7

    Serve the sliced grilled chicken atop a bed of crunchy cabbage slaw with a side of cooked quinoa.

  • 8

    Enjoy a balanced lunch that meets your protein and calorie goals.

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 this light yet satisfying lunch featuring a succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw tossed in a tangy dressing, and complemented by a side of fluffy quinoa. The dish is designed to provide balanced protein without sacrificing flavor.

NUTRITION

346kcal
Protein
38.5g
Fat
9.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Red Cabbage

1/2 medium Carrot (shredded)

2 pieces Green Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Season the 5 oz chicken breast with salt and pepper or your favorite seasonings.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded red cabbage, shredded carrot, and chopped green onions in a bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well to evenly coat.

  • 7

    Serve the sliced grilled chicken atop a bed of crunchy cabbage slaw with a side of cooked quinoa.

  • 8

    Enjoy a balanced lunch that meets your protein and calorie goals.