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 wholesome lunch featuring a juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The dish offers a perfect balance of lean protein and hearty grains, accented by a light citrusy olive oil dressing that ties the flavors together beautifully.

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NUTRITION

387kcal
Protein
47.4g
Fat
10.6g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1/2 tablespoon Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Salt and Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and grated carrot in a bowl.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage and carrot mixture and toss until evenly coated.

  • 6

    Reheat or prepare the cooked quinoa as per package instructions if not already done.

  • 7

    Assemble the plate by placing the sliced grilled chicken atop a bed of quinoa, and serve the crunchy cabbage slaw on the side.

  • 8

    Enjoy your balanced, protein-packed 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 vibrant and wholesome lunch featuring a juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The dish offers a perfect balance of lean protein and hearty grains, accented by a light citrusy olive oil dressing that ties the flavors together beautifully.

NUTRITION

387kcal
Protein
47.4g
Fat
10.6g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1/2 tablespoon Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Salt and Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and grated carrot in a bowl.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage and carrot mixture and toss until evenly coated.

  • 6

    Reheat or prepare the cooked quinoa as per package instructions if not already done.

  • 7

    Assemble the plate by placing the sliced grilled chicken atop a bed of quinoa, and serve the crunchy cabbage slaw on the side.

  • 8

    Enjoy your balanced, protein-packed lunch!