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, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a refreshing crunch from a crisp cabbage slaw and a wholesome serving of quinoa. The dish is brightened with a zesty lemon dressing and a hint of olive oil, making every bite as satisfying as it is nourishing.

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NUTRITION

413kcal
Protein
39g
Fat
8.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.75 cup cooked Quinoa (~139g)

1 cup shredded Green Cabbage (~89g)

0.5 cup shredded Carrot (~61g)

0.25 cup sliced Red Bell Pepper (~30g)

1 tbsp Fresh Lemon Juice

0.5 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, measure out 0.75 cup.

  • 5

    In a large bowl, combine shredded green cabbage, shredded carrot, and sliced red bell pepper.

  • 6

    In a small bowl, mix the fresh lemon juice with the remaining olive oil, a pinch of salt, and pepper. Drizzle this dressing over the cabbage slaw and gently toss to combine.

  • 7

    Plate the dish by placing a serving of quinoa, layering the crunchy cabbage slaw on top, and adding slices of grilled chicken breast. Serve warm or at room temperature.

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, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a refreshing crunch from a crisp cabbage slaw and a wholesome serving of quinoa. The dish is brightened with a zesty lemon dressing and a hint of olive oil, making every bite as satisfying as it is nourishing.

NUTRITION

413kcal
Protein
39g
Fat
8.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.75 cup cooked Quinoa (~139g)

1 cup shredded Green Cabbage (~89g)

0.5 cup shredded Carrot (~61g)

0.25 cup sliced Red Bell Pepper (~30g)

1 tbsp Fresh Lemon Juice

0.5 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, measure out 0.75 cup.

  • 5

    In a large bowl, combine shredded green cabbage, shredded carrot, and sliced red bell pepper.

  • 6

    In a small bowl, mix the fresh lemon juice with the remaining olive oil, a pinch of salt, and pepper. Drizzle this dressing over the cabbage slaw and gently toss to combine.

  • 7

    Plate the dish by placing a serving of quinoa, layering the crunchy cabbage slaw on top, and adding slices of grilled chicken breast. Serve warm or at room temperature.