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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. The bright flavors from the lemony dressing and crisp vegetables create a well-balanced, nutrient-packed meal that is both refreshing and energizing.

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NUTRITION

414kcal
Protein
42.7g
Fat
11.3g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup shredded Napa Cabbage

1/4 cup shredded Carrot

1/4 cup julienned Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (optional additional herbs if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the quinoa as per package instructions if not pre-cooked.

  • 5

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

  • 6

    In a small bowl, whisk together the olive oil and fresh lemon juice, then drizzle over the slaw, tossing to combine.

  • 7

    To serve, slice the grilled chicken breast and plate with the cooked quinoa and crunchy cabbage slaw. Enjoy your nutritious lunch!

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. The bright flavors from the lemony dressing and crisp vegetables create a well-balanced, nutrient-packed meal that is both refreshing and energizing.

NUTRITION

414kcal
Protein
42.7g
Fat
11.3g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup shredded Napa Cabbage

1/4 cup shredded Carrot

1/4 cup julienned Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (optional additional herbs if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the quinoa as per package instructions if not pre-cooked.

  • 5

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

  • 6

    In a small bowl, whisk together the olive oil and fresh lemon juice, then drizzle over the slaw, tossing to combine.

  • 7

    To serve, slice the grilled chicken breast and plate with the cooked quinoa and crunchy cabbage slaw. Enjoy your nutritious lunch!