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 refreshing and balanced lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and tender quinoa. This dish brings together lean protein, wholesome grains, and crisp vegetables dressed in a light lemon-olive oil dressing, making it both satisfying and nutritious.

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NUTRITION

375kcal
Protein
40.3g
Fat
10.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

50g Red Cabbage

1 medium Carrot (approx. 50g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a light sprinkle of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine shredded red cabbage and grated carrot.

  • 5

    In a small jar, mix olive oil, lemon juice, salt, and pepper. Shake well to create a light dressing.

  • 6

    Toss the cabbage and carrot mixture with the dressing until evenly coated.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy 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 refreshing and balanced lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and tender quinoa. This dish brings together lean protein, wholesome grains, and crisp vegetables dressed in a light lemon-olive oil dressing, making it both satisfying and nutritious.

NUTRITION

375kcal
Protein
40.3g
Fat
10.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

50g Red Cabbage

1 medium Carrot (approx. 50g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a light sprinkle of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine shredded red cabbage and grated carrot.

  • 5

    In a small jar, mix olive oil, lemon juice, salt, and pepper. Shake well to create a light dressing.

  • 6

    Toss the cabbage and carrot mixture with the dressing until evenly coated.

  • 7

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

  • 8

    Serve immediately and enjoy your healthy lunch.