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 vibrant plate of lean grilled chicken paired with a refreshing crunchy cabbage slaw and protein-packed quinoa. This light yet satisfying dish balances tender, smoky chicken with crisp, tangy slaw dressed in a citrus olive oil vinaigrette, making it a wholesome, flavorful meal.

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NUTRITION

423kcal
Protein
38.6g
Fat
11.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grill grates.

  • 2

    Season the chicken breast with salt, pepper, and any additional herbs of your choice.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    If not already prepared, cook quinoa according to package instructions. Once done, fluff with a fork and set aside to cool slightly.

  • 5

    In a large bowl, combine the shredded cabbage and carrots.

  • 6

    Prepare a quick dressing by whisking together the olive oil and fresh lemon juice. Drizzle it over the slaw and toss until evenly coated.

  • 7

    Plate the dish by placing the quinoa as a base, topping it with the sliced grilled chicken, and arranging a generous portion of the crunchy cabbage slaw on the side.

  • 8

    Serve immediately and enjoy your balanced, nutritious lunch!

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 vibrant plate of lean grilled chicken paired with a refreshing crunchy cabbage slaw and protein-packed quinoa. This light yet satisfying dish balances tender, smoky chicken with crisp, tangy slaw dressed in a citrus olive oil vinaigrette, making it a wholesome, flavorful meal.

NUTRITION

423kcal
Protein
38.6g
Fat
11.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grill grates.

  • 2

    Season the chicken breast with salt, pepper, and any additional herbs of your choice.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    If not already prepared, cook quinoa according to package instructions. Once done, fluff with a fork and set aside to cool slightly.

  • 5

    In a large bowl, combine the shredded cabbage and carrots.

  • 6

    Prepare a quick dressing by whisking together the olive oil and fresh lemon juice. Drizzle it over the slaw and toss until evenly coated.

  • 7

    Plate the dish by placing the quinoa as a base, topping it with the sliced grilled chicken, and arranging a generous portion of the crunchy cabbage slaw on the side.

  • 8

    Serve immediately and enjoy your balanced, nutritious lunch!