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 refreshing and nutrient-packed lunch featuring a juicy grilled chicken breast paired with a crunchy cabbage slaw tossed in a zesty lemon-olive oil dressing and served over a bed of fluffy quinoa, creating a perfect balance of lean protein and fiber-rich vegetables.

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NUTRITION

383kcal
Protein
40.6g
Fat
10.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Cabbage

1/2 medium Carrot

1/4 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt & Black 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.

  • 3

    Grill the chicken for about 6-8 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage, grated or thinly sliced carrot, and diced red bell pepper.

  • 5

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

  • 6

    Toss the cabbage slaw with the dressing until evenly coated.

  • 7

    Prepare the cooked quinoa if not already done. Plate a serving of quinoa, then top with a generous portion of the crunchy cabbage slaw.

  • 8

    Slice the grilled chicken breast and arrange it on top of the slaw. Serve immediately.

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 refreshing and nutrient-packed lunch featuring a juicy grilled chicken breast paired with a crunchy cabbage slaw tossed in a zesty lemon-olive oil dressing and served over a bed of fluffy quinoa, creating a perfect balance of lean protein and fiber-rich vegetables.

NUTRITION

383kcal
Protein
40.6g
Fat
10.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Cabbage

1/2 medium Carrot

1/4 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-8 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage, grated or thinly sliced carrot, and diced red bell pepper.

  • 5

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

  • 6

    Toss the cabbage slaw with the dressing until evenly coated.

  • 7

    Prepare the cooked quinoa if not already done. Plate a serving of quinoa, then top with a generous portion of the crunchy cabbage slaw.

  • 8

    Slice the grilled chicken breast and arrange it on top of the slaw. Serve immediately.