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 light yet nourishing lunch featuring a perfectly grilled chicken breast served over a bed of fluffy quinoa and topped with a refreshing, crunchy cabbage slaw dressed in a zesty lemon-olive oil vinaigrette.

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NUTRITION

363kcal
Protein
40.6g
Fat
8.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Chopped Red Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, combine the shredded cabbage, shredded carrot, and chopped red bell pepper in a large bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage slaw and toss well to ensure it's evenly coated.

  • 7

    Plate the dish by placing the cooked quinoa as a base, topping it with slices of grilled chicken, and finishing with a generous portion of the crunchy cabbage slaw.

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 light yet nourishing lunch featuring a perfectly grilled chicken breast served over a bed of fluffy quinoa and topped with a refreshing, crunchy cabbage slaw dressed in a zesty lemon-olive oil vinaigrette.

NUTRITION

363kcal
Protein
40.6g
Fat
8.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Chopped Red Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, combine the shredded cabbage, shredded carrot, and chopped red bell pepper in a large bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage slaw and toss well to ensure it's evenly coated.

  • 7

    Plate the dish by placing the cooked quinoa as a base, topping it with slices of grilled chicken, and finishing with a generous portion of the crunchy cabbage slaw.