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, protein-packed lunch featuring a perfectly grilled chicken breast paired with a refreshing crunch from crisp red cabbage slaw and nutty quinoa. This meal offers a balanced blend of lean protein, wholesome grains, and crisp, tangy vegetables, finished off with a light olive oil and lemon dressing.

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NUTRITION

396kcal
Protein
38.8g
Fat
8.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup dry Quinoa

1 cup shredded Red Cabbage

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa thoroughly. In a small saucepan, combine the quinoa with water (use about 1/2 cup water for 1/4 cup dry quinoa) and bring to a boil. Reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 12-15 minutes.

  • 4

    In a bowl, combine shredded red cabbage and grated carrot. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Plate the meal by serving a portion of the cooked quinoa topped with slices of grilled chicken breast, and add a generous side of the crunchy cabbage slaw.

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, protein-packed lunch featuring a perfectly grilled chicken breast paired with a refreshing crunch from crisp red cabbage slaw and nutty quinoa. This meal offers a balanced blend of lean protein, wholesome grains, and crisp, tangy vegetables, finished off with a light olive oil and lemon dressing.

NUTRITION

396kcal
Protein
38.8g
Fat
8.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup dry Quinoa

1 cup shredded Red Cabbage

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa thoroughly. In a small saucepan, combine the quinoa with water (use about 1/2 cup water for 1/4 cup dry quinoa) and bring to a boil. Reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 12-15 minutes.

  • 4

    In a bowl, combine shredded red cabbage and grated carrot. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Plate the meal by serving a portion of the cooked quinoa topped with slices of grilled chicken breast, and add a generous side of the crunchy cabbage slaw.