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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented by a hint of citrus and a sprinkle of quinoa and avocado for extra creaminess. This dish balances lean protein with crisp, colorful vegetables and a touch of healthy fats, creating a satisfying meal that delights both the palate and the eyes.

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NUTRITION

411kcal
Protein
43.8g
Fat
12.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 small Carrot (julienned)

1/8 small Red Onion (thinly sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 Avocado

1/4 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a bowl, combine the shredded cabbage, julienned carrot, and thinly sliced red onion.

  • 4

    In a small jar or bowl, mix the olive oil and lemon juice with a pinch of salt and pepper to create the dressing.

  • 5

    Drizzle the dressing over the cabbage mixture and toss to combine.

  • 6

    Slice the grilled chicken breast and serve atop the crunchy slaw. Top the salad with diced avocado and a sprinkle of cooked quinoa.

  • 7

    Enjoy your balanced and refreshing 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 vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented by a hint of citrus and a sprinkle of quinoa and avocado for extra creaminess. This dish balances lean protein with crisp, colorful vegetables and a touch of healthy fats, creating a satisfying meal that delights both the palate and the eyes.

NUTRITION

411kcal
Protein
43.8g
Fat
12.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 small Carrot (julienned)

1/8 small Red Onion (thinly sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 Avocado

1/4 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a bowl, combine the shredded cabbage, julienned carrot, and thinly sliced red onion.

  • 4

    In a small jar or bowl, mix the olive oil and lemon juice with a pinch of salt and pepper to create the dressing.

  • 5

    Drizzle the dressing over the cabbage mixture and toss to combine.

  • 6

    Slice the grilled chicken breast and serve atop the crunchy slaw. Top the salad with diced avocado and a sprinkle of cooked quinoa.

  • 7

    Enjoy your balanced and refreshing lunch!