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

Savor the vibrant flavors of tender grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. This balanced dish delivers a satisfying mix of lean protein, whole grains, and crisp vegetables with a light, tangy dressing – perfect for fueling your day.

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NUTRITION

387kcal
Protein
44.2g
Fat
12.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Light Vinaigrette

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a hint of garlic powder work well).

  • 3

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

  • 4

    In a bowl, combine the shredded cabbage and carrot. Drizzle with light vinaigrette and olive oil, then toss to evenly coat the vegetables.

  • 5

    Plate a serving of cooked quinoa, add a generous portion of the crunchy cabbage slaw on top or beside it, and finish by placing sliced grilled chicken breast on the plate.

  • 6

    Enjoy your balanced and flavorful lunch that perfectly blends lean protein, whole grains, and fresh veggies.

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

Savor the vibrant flavors of tender grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. This balanced dish delivers a satisfying mix of lean protein, whole grains, and crisp vegetables with a light, tangy dressing – perfect for fueling your day.

NUTRITION

387kcal
Protein
44.2g
Fat
12.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Light Vinaigrette

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a hint of garlic powder work well).

  • 3

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

  • 4

    In a bowl, combine the shredded cabbage and carrot. Drizzle with light vinaigrette and olive oil, then toss to evenly coat the vegetables.

  • 5

    Plate a serving of cooked quinoa, add a generous portion of the crunchy cabbage slaw on top or beside it, and finish by placing sliced grilled chicken breast on the plate.

  • 6

    Enjoy your balanced and flavorful lunch that perfectly blends lean protein, whole grains, and fresh veggies.