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 bright and balanced lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. Lightly dressed with olive oil and lemon, this dish delivers a satisfying crunch and a burst of flavor while meeting your nutritional targets.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
41.5g
Fat
11g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

2/3 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Black Pepper

Pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to a medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine shredded cabbage in a bowl with lemon juice, olive oil, a pinch of salt, and black pepper. Toss well to evenly coat.

  • 5

    Prepare the cooked quinoa if not already done, and fluff it with a fork.

  • 6

    Plate the grilled chicken alongside a serving of quinoa, and top with the crunchy cabbage slaw.

  • 7

    Finish with an extra squeeze of lemon if desired and serve immediately.

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 bright and balanced lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. Lightly dressed with olive oil and lemon, this dish delivers a satisfying crunch and a burst of flavor while meeting your nutritional targets.

NUTRITION

403kcal
Protein
41.5g
Fat
11g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

2/3 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Preheat your grill to a medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine shredded cabbage in a bowl with lemon juice, olive oil, a pinch of salt, and black pepper. Toss well to evenly coat.

  • 5

    Prepare the cooked quinoa if not already done, and fluff it with a fork.

  • 6

    Plate the grilled chicken alongside a serving of quinoa, and top with the crunchy cabbage slaw.

  • 7

    Finish with an extra squeeze of lemon if desired and serve immediately.