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 and satisfying lunch featuring tender grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of light, fluffy quinoa. This dish is perfectly balanced with lean protein, subtle sweetness from fresh vegetables, and a zesty lemon dressing for an invigorating burst of flavor with every bite.

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NUTRITION

398kcal
Protein
45.3g
Fat
10.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup shredded Cabbage (89g)

1/4 cup shredded Carrots (25g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a bowl, combine shredded cabbage and carrots. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with salt and black pepper to taste.

  • 5

    Prepare the quinoa if not already cooked. If it needs reheating, warm it gently in a saucepan or microwave.

  • 6

    Plate the dish by arranging a serving of cooked quinoa, topped with the crunchy cabbage slaw, and sliced grilled chicken on the side.

  • 7

    Serve immediately and enjoy your balanced and flavorful 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 and satisfying lunch featuring tender grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of light, fluffy quinoa. This dish is perfectly balanced with lean protein, subtle sweetness from fresh vegetables, and a zesty lemon dressing for an invigorating burst of flavor with every bite.

NUTRITION

398kcal
Protein
45.3g
Fat
10.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup shredded Cabbage (89g)

1/4 cup shredded Carrots (25g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a bowl, combine shredded cabbage and carrots. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with salt and black pepper to taste.

  • 5

    Prepare the quinoa if not already cooked. If it needs reheating, warm it gently in a saucepan or microwave.

  • 6

    Plate the dish by arranging a serving of cooked quinoa, topped with the crunchy cabbage slaw, and sliced grilled chicken on the side.

  • 7

    Serve immediately and enjoy your balanced and flavorful lunch.