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 bright, high-volume lunch featuring tender grilled chicken, a zesty, crunchy cabbage slaw, and fluffy quinoa. This balanced meal delivers lean protein paired with nutrient-dense veggies and whole grains for a satisfying burst of flavor and texture.

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NUTRITION

397kcal
Protein
41.3g
Fat
13g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrot

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and pepper to create the dressing for the slaw.

  • 4

    In a large bowl, combine the shredded green cabbage and shredded carrot. Pour the dressing over the vegetables and toss to coat evenly.

  • 5

    Prepare the quinoa as per package directions if not already cooked.

  • 6

    To serve, place a portion of quinoa on the plate, top with slices of grilled chicken breast, and add a generous serving of 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 bright, high-volume lunch featuring tender grilled chicken, a zesty, crunchy cabbage slaw, and fluffy quinoa. This balanced meal delivers lean protein paired with nutrient-dense veggies and whole grains for a satisfying burst of flavor and texture.

NUTRITION

397kcal
Protein
41.3g
Fat
13g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrot

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and pepper to create the dressing for the slaw.

  • 4

    In a large bowl, combine the shredded green cabbage and shredded carrot. Pour the dressing over the vegetables and toss to coat evenly.

  • 5

    Prepare the quinoa as per package directions if not already cooked.

  • 6

    To serve, place a portion of quinoa on the plate, top with slices of grilled chicken breast, and add a generous serving of the crunchy cabbage slaw on the side.