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: 6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup shredded Green Cabbage; 1/4 cup shredded Carrot; 1 tsp Olive Oil; 1/2 tsp Olive Oil (extra); 1 tbsp Lemon Juice; Salt and Pepper to taste

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

Enjoy a refreshing, protein-packed lunch featuring juicy grilled chicken breast served with a vibrant, crunchy cabbage slaw paired with fluffy quinoa. The dish balances lean protein, complex carbs, and a burst of tangy flavor from a zesty olive oil and lemon dressing.

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NUTRITION

Protein

40.2g

Fat

12.8g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1/2 tsp Olive Oil (extra)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat the grill to medium-high heat and lightly oil the grates.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.
4
In a bowl, combine the shredded cabbage and carrot.
5
In a small bowl, whisk together 1 tsp olive oil, 1/2 tsp olive oil, lemon juice, salt, and pepper to create a zesty dressing.
6
Toss the cabbage and carrot with the dressing until well coated.
7
Plate the grilled chicken alongside 1/2 cup of cooked quinoa and a generous serving of the crunchy cabbage slaw.
8
Serve immediately and enjoy your balanced, nutrient-packed lunch.