Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 0.75 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrot; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 0.25 tsp Black Pepper; 0.25 tsp Salt

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Savor the zesty freshness of grilled chicken breast complemented by a crunchy cabbage slaw paired with fluffy quinoa. This balanced dish delivers a perfect harmony of flavors with a hint of lemon and black pepper, making it a wholesome, protein-rich lunch.

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NUTRITION

Protein

39.4g

Fat

10.3g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

0.25 tsp Black Pepper

0.25 tsp Salt

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt, black pepper, and a splash of lemon juice.
3
Grill the chicken for approximately 6-7 minutes per side or until fully cooked and juices run clear.
4
While the chicken is grilling, prepare the quinoa as per package instructions if not pre-cooked.
5
In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and lemon juice, then season with a pinch of salt and pepper.
6
Toss the slaw gently to evenly distribute the dressing.
7
Plate the dish by laying a bed of quinoa, topping it with sliced grilled chicken breast, and serving the crunchy slaw on the side.