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 vibrant and balanced lunch featuring tender grilled chicken breast paired with a refreshing cabbage slaw and light, fluffy quinoa. This meal brings a satisfying crunch and a burst of flavor while supporting your nutritional goals.

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NUTRITION

419kcal
Protein
42.6g
Fat
11.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup Dry Quinoa (~57g)

2 cups shredded Green Cabbage

1 medium Carrot

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

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

  • 4

    Meanwhile, rinse the dry quinoa under cold water. Combine with water in a small pot (use a 2:1 water to quinoa ratio) and bring to a boil. Reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 5

    In a large bowl, combine the shredded cabbage and julienned carrot.

  • 6

    Whisk together lemon juice, olive oil, salt, and pepper to create a light dressing. Drizzle over the cabbage and carrot mixture and toss until evenly coated.

  • 7

    Slice the grilled chicken and serve it over a bed of quinoa, with the crunchy cabbage slaw on the side.

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 vibrant and balanced lunch featuring tender grilled chicken breast paired with a refreshing cabbage slaw and light, fluffy quinoa. This meal brings a satisfying crunch and a burst of flavor while supporting your nutritional goals.

NUTRITION

419kcal
Protein
42.6g
Fat
11.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup Dry Quinoa (~57g)

2 cups shredded Green Cabbage

1 medium Carrot

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

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

  • 4

    Meanwhile, rinse the dry quinoa under cold water. Combine with water in a small pot (use a 2:1 water to quinoa ratio) and bring to a boil. Reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 5

    In a large bowl, combine the shredded cabbage and julienned carrot.

  • 6

    Whisk together lemon juice, olive oil, salt, and pepper to create a light dressing. Drizzle over the cabbage and carrot mixture and toss until evenly coated.

  • 7

    Slice the grilled chicken and serve it over a bed of quinoa, with the crunchy cabbage slaw on the side.