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 and balanced lunch featuring tender grilled chicken breast paired with a refreshing crunchy cabbage slaw, cooked quinoa, and a subtle hint of creamy avocado. This colorful plate offers a delightful mix of textures and flavors, perfect for a mid-day meal that satisfies both taste and nutritional goals.

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NUTRITION

414kcal
Protein
44.1g
Fat
13.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

1/2 tsp Olive Oil

1/4 medium Avocado, sliced

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with lemon juice and olive oil, and season with a pinch of salt and pepper to form a light slaw.

  • 6

    Slice the avocado and set aside.

  • 7

    Plate the dish by laying a base of quinoa, topping it with the crunchy cabbage slaw, and arranging the sliced grilled chicken on top.

  • 8

    Garnish with avocado slices and a final drizzle of lemon juice if desired, then serve immediately.

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 and balanced lunch featuring tender grilled chicken breast paired with a refreshing crunchy cabbage slaw, cooked quinoa, and a subtle hint of creamy avocado. This colorful plate offers a delightful mix of textures and flavors, perfect for a mid-day meal that satisfies both taste and nutritional goals.

NUTRITION

414kcal
Protein
44.1g
Fat
13.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

1/2 tsp Olive Oil

1/4 medium Avocado, sliced

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with lemon juice and olive oil, and season with a pinch of salt and pepper to form a light slaw.

  • 6

    Slice the avocado and set aside.

  • 7

    Plate the dish by laying a base of quinoa, topping it with the crunchy cabbage slaw, and arranging the sliced grilled chicken on top.

  • 8

    Garnish with avocado slices and a final drizzle of lemon juice if desired, then serve immediately.