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: 4.5 oz Chicken Breast; 1 cup cooked Quinoa; 1 cup shredded Green Cabbage; 2 tbsp Nonfat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and 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

Savor a balanced lunch featuring tender grilled chicken paired with a vibrant crunchy cabbage slaw and a hearty serving of fluffy quinoa, all brought together with a light Greek yogurt dressing and a hint of lemon for brightness. The medley of textures and flavors creates a satisfying, clean eating meal that fuels your day.

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NUTRITION

Protein

40.6g

Fat

11.2g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup cooked Quinoa

1 cup shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with salt, pepper, and a drizzle of olive oil.
3
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
4
While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.
5
In a mixing bowl, combine the shredded cabbage with lemon juice, nonfat Greek yogurt, and a pinch of salt and pepper. Toss well to create a crunchy slaw.
6
Plate the dish by layering the cooked quinoa, topping it with the cabbage slaw, and adding the sliced grilled chicken on top.
7
Finish with an extra drizzle of olive oil if desired, and enjoy your balanced, nutrient-packed lunch.